Ph Testing and Taste

[Daniel Parshley]

When in the brew process should I be testing Ph? Just got 100 strips to play with and my finished ale is below the lowest reading of 4.6. I was considering playing with Ph to see how it changed flavor profile. The strips are a bit disappointing and a meter will likely be needed if I pursue this effort. From what I have read, they say to add acid/base until you like the taste. If so, is this applied to the next batch just before bottling?

 

[Minbari]

When in the brew process should I be testing Ph? Just got 100 strips to play with and my finished ale is below the lowest reading of 4.6. I was considering playing with Ph to see how it changed flavor profile. The strips are a bit disappointing and a meter will likely be needed if I pursue this effort. From what I have read, they say to add acid/base until you like the taste. If so, is this applied to the next batch just before bottling?

You want to check about 10 minutes into mash. That is where it is important. Ph effects the conversion more than anything.

Ph in the fermenter is less important.

Final ph falls into "doesn't matter" category and is a product of the whole process. Can you add acid at packaging? Sure, it will add some sour to it, but that would be the only reason.

Meters are pretty cheap these days. $30. Just make sure you get the storage solution too

 

[Daniel Parshley]

You want to check about 10 minutes into mash. That is where it is important. Ph effects the conversion more than anything.

Ph in the fermenter is less important.

Final ph falls into "doesn't matter" category and is a product of the whole process. Can you add acid at packaging? Sure, it will add some sour to it, but that would be the only reason.

Meters are pretty cheap these days. $30. Just make sure you get the storage solution too

Well, that most certainly simplifies the situation. Since I only do partial mash in a pot (steep), I'll check for curiosity. So much has been written about adding baking soda and various acids to adjust taste. In the end, I think it is temperature during the first three days of the ferment that has the largest effect on flavor for a small and simple setup. Mine is definitely a KISS setup.

 

[Minbari]

Well, that most certainly simplifies the situation. Since I only do partial mash in a pot (steep), I'll check for curiosity. So much has been written about adding baking soda and various acids to adjust taste. In the end, I think it is temperature during the first three days of the ferment that has the largest effect on flavor for a small and simple setup. Mine is definitely a KISS setup.

Ya ph can have an effect on mash for sure, but i really think it is something that gets you another 10% better than it was, it is not night and day.

Fermentation temp control has a much bigger effect, as you said.

 

[robintes]

Fermentation temp control has a much bigger effect, as you said.

Ive seen this said many times over but for me - its like describing colours of a rainbow to a blind man - hope you see the analogy. Without going to silly extremes 40F to 100F say. AFAIK

going too cold stops brings ferment to a crawl
going too hot bring bad flavours and speeds up time to FG

Yeast makers will give you suitable range (say 65F to 80F) giving slower or faster ferment time

Temp stability say +/- 5F but wider variations can bring a ferment to a standstill?

As with all yeast types YMMV

What have I missed

 

[Minbari]

Ive seen this said many times over but for me - its like describing colours of a rainbow to a blind man - hope you see the analogy. Without going to silly extremes 40F to 100F say. AFAIK

going too cold stops brings ferment to a crawl
going too hot bring bad flavours and speeds up time to FG

Yeast makers will give you suitable range (say 65F to 80F) giving slower or faster ferment time

Temp stability say +/- 5F but wider variations can bring a ferment to a standstill?

As with all yeast types YMMV

What have I missed

So are you agreeing with me or...........

 

[Brewer #447977]

uno online​

When in the brew process should I be testing Ph? Just got 100 strips to play with and my finished ale is below the lowest reading of 4.6. I was considering playing with Ph to see how it changed flavor profile. The strips are a bit disappointing and a meter will likely be needed if I pursue this effort. From what I have read, they say to add acid/base until you like the taste. If so, is this applied to the next batch just before bottling?

I usually pay attention to the fermentation stage. The fermentation stage. Check the pH of the wort before starting the fermentation process. The ideal pH is between 4.0 and 4.5. This slightly acidic environment helps the yeast to function well and prevents the growth of unwanted bacteria. Good luck!

 

[Brewer #447977]

I usually pay attention to the fermentation stage. The fermentation stage. Check the pH of the wort before starting the fermentation process. The ideal pH is between 4.0 and 4.5. This slightly acidic environment helps the yeast to function well and prevents the growth of unwanted bacteria. Good luck!

You should use a pH meter for accuracy!