Hi everyone,
I'm curious to know why, as, to my surprise, googling this did not yield many obvious results, why are my stouts turning acidic. And not sour.
The last 2 stouts I brewed: One where I added some Reese's puffs and some peanut butter, The other one a breakfast oat-milk and hazelnut stout, both seem to be turning more and more acidic.
They're all bottled, and on both I missed my priming/carbonation (too low). So they're more flat that I would like them to be, but both seem like as time goes by, the acidity level to taste gets stronger and stronger.
I know roasted malts give a lower pH, but my base for the grain malt came from a recipe from a book. Any other style I brew do not turn acidic.
Open to any ideas or questions! Thank you
I'm curious to know why, as, to my surprise, googling this did not yield many obvious results, why are my stouts turning acidic. And not sour.
The last 2 stouts I brewed: One where I added some Reese's puffs and some peanut butter, The other one a breakfast oat-milk and hazelnut stout, both seem to be turning more and more acidic.
They're all bottled, and on both I missed my priming/carbonation (too low). So they're more flat that I would like them to be, but both seem like as time goes by, the acidity level to taste gets stronger and stronger.
I know roasted malts give a lower pH, but my base for the grain malt came from a recipe from a book. Any other style I brew do not turn acidic.
Open to any ideas or questions! Thank you