Does anyone acidify their finished beer to get it within a particular range for a particular style?
Our fermentations usually end up in the desired pH range for our particular styles, but sometimes they are a little outside the norm. I've read a lot about ideal pH ranges in finished beer in order to maximize the perception of flavor and appearance, and to increase shelf stability. Most of our beers finish within a range of 4.2 - 4.4 (this is the range that Kunze recommends for finished beer – presumably, he's referring to lagers, which is the majority of what we brew), but our IPA has been finishing a bit higher than that lately, particularly after it's been dry hopped. The dry-hopped IPA has been ending up at between 4.6 -4.7 (starting at closer to 4.5 prior to dry hopping). Interestingly, Thomas Kraus-Weyermann has stated that the suggested pH range for "English Ales" is 4.0 - 4.2. (See http://www.weyermann.de/downloads/pd...sh-pH_2010.pdf).
I'm wondering if we would benefit from adding some phosphoric to the finished, dry-hopped IPA in order to bring it closer to the 4.2 - 4.4 range. As I understand it, beers in this range will give the perception of better flavor (i.e., crisper, smoother bitterness), may result in better head retention and will have greater biological/colloidal stability. Finished beer pH is obviously not a one-size-fits-all range, but I feel like our dry-hopped IPA may be a bit on the high side.
Our fermentations usually end up in the desired pH range for our particular styles, but sometimes they are a little outside the norm. I've read a lot about ideal pH ranges in finished beer in order to maximize the perception of flavor and appearance, and to increase shelf stability. Most of our beers finish within a range of 4.2 - 4.4 (this is the range that Kunze recommends for finished beer – presumably, he's referring to lagers, which is the majority of what we brew), but our IPA has been finishing a bit higher than that lately, particularly after it's been dry hopped. The dry-hopped IPA has been ending up at between 4.6 -4.7 (starting at closer to 4.5 prior to dry hopping). Interestingly, Thomas Kraus-Weyermann has stated that the suggested pH range for "English Ales" is 4.0 - 4.2. (See http://www.weyermann.de/downloads/pd...sh-pH_2010.pdf).
I'm wondering if we would benefit from adding some phosphoric to the finished, dry-hopped IPA in order to bring it closer to the 4.2 - 4.4 range. As I understand it, beers in this range will give the perception of better flavor (i.e., crisper, smoother bitterness), may result in better head retention and will have greater biological/colloidal stability. Finished beer pH is obviously not a one-size-fits-all range, but I feel like our dry-hopped IPA may be a bit on the high side.
Comment