Anavrin215
Member
In moving to Philly, I’m working on getting familiar with the general water profile (which is generally on the harder side), but have noticed on my last two beers, the PH (post boil and into ferm) of 5.2, drops substantially after day 1 (which make sense), but then continues to drop a good deal into the second day, making a simple pale ale, more on the acidic side.
After day 1 it goes from 5.2 to 4.1 (which is already a bit on the lower end), but then from day 2 to 3, it goes from 4.1 to 3.5! Which is certainly too low to be enjoyable for the style.
A few things to note:
After day 1 it goes from 5.2 to 4.1 (which is already a bit on the lower end), but then from day 2 to 3, it goes from 4.1 to 3.5! Which is certainly too low to be enjoyable for the style.
A few things to note:
- I’m using a 1.25L starter of Imperial Flagship yeast. Stipulate for about 20-24hrs and pitched at 72~ (ferm at 68)
- Early Mash PH = 5.3, after sparge went down to 5.2, post boil was 5.1
- Ph meter has been calibrated
- No lactic was used to try and lower PH at any point in the mash process.
- Add O2 via Blichmann stone set-up (at rate of 1.5 Lpm) as the wort is being pumped from Kettle to FV
- I treated my mash & sparge water to get to Ca:130 / mg:11 / na: 34 / SO4: 320 / Cl: 79 — have had similar profiles before with hoppier pale ales and it’s been fine, nothing like what’s happening now, so I don't think it's the gypsum I'm adding to achieve those numbers.