jnesselrode
Well-Known Member
I have made 4 one-gallon batches recently, and in each case I noticed a slight reduction in the TA and/or pH. These were in secondary until the SG bottomed out and I measured acid before bottling. There wasn't a lengthy aging period.
I've only recently begun checking TA/pH after fermentation, so I don't know if this is a common thing, or if perhaps I got a little MLF going. Any thoughts?
I've only recently begun checking TA/pH after fermentation, so I don't know if this is a common thing, or if perhaps I got a little MLF going. Any thoughts?