I have a spontaneous test fermentation going on, which we Coolshipped in our new location. 3 months in and gravity is slowly dropping BUT ph is stubbornly around 4.1. I would have thought that that is as low as it will get given that we are past the bacterial phase. We have kept fermentation at around 17 degrees. Weird right?! I have never not had a sub 4.0 ph before. Any similar experiences much appreciated!
Cheers.
Cheers.