So Im having some problems with the PH creeping up as the fermentation cycle progresses.
I check OG and PH for each beer on a daily basis and am finding that the PH is doing exactly the opposite of what Id expect. Here is an example of the latest Kolsch I have brewed:
4/15/13 - (Yeast Pitched) OG 1.048 PH 5.2
4/19/13 - OG 1.020 PH 4.45
4/21/13 - OG 1.012 PH 4.7
4/25/13 - OG 1.012 PH 4.8
4/29/13 - OG 1.010 PH 4.77
I dump yeast from the cone till it runs clear every day that I have listed for checking the PH and Gravity.
The beer stays for two weeks in the fv at a steady temp at 62 F, then spends 1 week in gradual temp drop till it gets to 30 F
At that point it is transferred to a Brite and kegged.
Can anyone see any obvious flaws with this approach that could be leading to the problem Im having with the PH?
Any help or insight would be great, thanks!!
-Frank
I check OG and PH for each beer on a daily basis and am finding that the PH is doing exactly the opposite of what Id expect. Here is an example of the latest Kolsch I have brewed:
4/15/13 - (Yeast Pitched) OG 1.048 PH 5.2
4/19/13 - OG 1.020 PH 4.45
4/21/13 - OG 1.012 PH 4.7
4/25/13 - OG 1.012 PH 4.8
4/29/13 - OG 1.010 PH 4.77
I dump yeast from the cone till it runs clear every day that I have listed for checking the PH and Gravity.
The beer stays for two weeks in the fv at a steady temp at 62 F, then spends 1 week in gradual temp drop till it gets to 30 F
At that point it is transferred to a Brite and kegged.
Can anyone see any obvious flaws with this approach that could be leading to the problem Im having with the PH?
Any help or insight would be great, thanks!!
-Frank
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