Hi everbody,
I brewed A gose that has 50% Pilsner and 50% Wheat. mash at 64C, I have some salt additions, plus 200ml lactic acid.
Mash pH was 5.4
I then transferred the wort, cooled it down to 37*C added 650ml lactic acid, pH was 4.65
Added another 750ml, it came down to 4.54
2 hours later pitched the starter and 5 packs of Omega Yeast Lacto
next day the pH was still at 3.56
Why is it going down so slow, is it the temperature? is it the yeast? Or do I need some moe patience?
This also happened with escarpment labs lacto as well.
Any suggestions?
Thanks!
I brewed A gose that has 50% Pilsner and 50% Wheat. mash at 64C, I have some salt additions, plus 200ml lactic acid.
Mash pH was 5.4
I then transferred the wort, cooled it down to 37*C added 650ml lactic acid, pH was 4.65
Added another 750ml, it came down to 4.54
2 hours later pitched the starter and 5 packs of Omega Yeast Lacto
next day the pH was still at 3.56
Why is it going down so slow, is it the temperature? is it the yeast? Or do I need some moe patience?
This also happened with escarpment labs lacto as well.
Any suggestions?
Thanks!