Author Topic: pH at later stages of the brewing process  (Read 2732 times)

Offline colomblanc

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pH at later stages of the brewing process
« on: June 24, 2020, 05:40:50 AM »

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

Offline KB

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Re: pH at later stages of the brewing process
« Reply #1 on: August 14, 2020, 02:20:33 PM »
I'm studying and reading all I can find about pH in our brewing and pH meters.

This is a valid question and one I too would find helpful.

Surprised no one has given any input. Hopefully, someone will.

Offline enkamania

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Re: pH at later stages of the brewing process
« Reply #2 on: August 17, 2020, 12:56:11 PM »
I agree this is a good idea.  Currently I'm just making notes.

Offline Eric19312

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Re: pH at later stages of the brewing process
« Reply #3 on: October 07, 2020, 11:58:04 AM »
I've not heard the idea to track fermentation pH as a way to stop before autolysis occurs but it is expected that pH will drop during fermentation from about 5.0-5.2 range post boil to 4.0-4.6+ at end of fermentation with less than 4.5 being desirable for stability.  I don't believe brewers normally adjust pH post fermentation but instead see final pH at packaging as a quality control check on the beer and the fermentation.  But I have heard of brewers adjusting post boil pH to make sure they are going into the fermentor with beer at a targeted pH.  They may want to be at low end of typical kettle pH because they intend to use a lot of dry hops which tend to increase pH in the fermentor, potentially above the 4.5 limit.  For these reasons I'd like to see pre-boil pH, into the fermentor pH and into the package pH as available fields with calculated estimates and actuals.