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Brewing Gose and lowering the pH

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  • Brewing Gose and lowering the pH

    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!
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