colomblanc
New Forum Member
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- Jun 24, 2020
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Hi!
I have read that one should monitor pH during fermentation to be able to see if the yeast is committing suicide - autolysis I suppose is the right term... It would be nice if one could add pH readings when adding "Fermentation Readings" together with temperature and gravity.
It might also be relevant to be able to log pH pre- and post-corbonation, but I am sort of a newbie, so I am not sure how important this is. But I gather that it could be relevant to track pH to understand why different badges have different tastes.
I just recently started using the software. Before I used just excel and scrippled down notes on paper. The program is great, making everything much easier and allowing me to spend less time on taking notes, more time on drinking beer and socialising - thank you!
Best regards,
Jonas Lybech Jensen
Happy BeerSmith user and eager listener to the BeerSmith podcast
I have read that one should monitor pH during fermentation to be able to see if the yeast is committing suicide - autolysis I suppose is the right term... It would be nice if one could add pH readings when adding "Fermentation Readings" together with temperature and gravity.
It might also be relevant to be able to log pH pre- and post-corbonation, but I am sort of a newbie, so I am not sure how important this is. But I gather that it could be relevant to track pH to understand why different badges have different tastes.
I just recently started using the software. Before I used just excel and scrippled down notes on paper. The program is great, making everything much easier and allowing me to spend less time on taking notes, more time on drinking beer and socialising - thank you!
Best regards,
Jonas Lybech Jensen
Happy BeerSmith user and eager listener to the BeerSmith podcast