DeutschesBier
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I'm attempting a Berliner Weisse style beer where I'll sour the wort pre-boil. Keeping oxygen out of the wort during the souring process of a few days is important to keep bad flavors from showing up. To do this I plan on making enough wort to completely fill a 5 gal carboy to the brim. This will be 5.59 gallons. I'm then doing a 90 minute boil to get rid of DMS. I calculate that I should end up with a loss, due to boiling evaporation, of 2.25 gallons. My question is, if I add 2.25 gallons of water back to the wort after it's been boiled for 90 minutes, will that affect the pH (sourness/tartness) of the wort?
If the evaporation and then adding of lost water back will affect the sourness, I suppose I could make enough wort to allow for the boil-off and just sour them in 2 buckets with plastic wrap on the surfaces to eliminate headspace/ O2. Thoughts?
Thanks in advance!
If the evaporation and then adding of lost water back will affect the sourness, I suppose I could make enough wort to allow for the boil-off and just sour them in 2 buckets with plastic wrap on the surfaces to eliminate headspace/ O2. Thoughts?
Thanks in advance!