The_Brewzer
Well-Known Member
I have a dilemma that my current knowledge of water chemistry is not affording me an answer to. My wife was kind enough to surprise me with a Russian River Consecration clone kit for Christmas, and I have finally gotten around to being ready to brew it this weekend.
I have gotten in the habit of using the 5-star 5.2 pH control in most of my all-grain brews, and it seems to work pretty well. My question is, since sour beers like Consecration are soured through acid-producing bacteria (a well as the yeast), will adding the pH control in my mash tun cause problems later during fermentation and souring? In other words, will the pH control powder inhibit the ph lowering? I'm not entirely sure how it works, but I don't want to throw it in if there is a chance it will keep the beer from souring.
Any input is well-appreciated!
I have gotten in the habit of using the 5-star 5.2 pH control in most of my all-grain brews, and it seems to work pretty well. My question is, since sour beers like Consecration are soured through acid-producing bacteria (a well as the yeast), will adding the pH control in my mash tun cause problems later during fermentation and souring? In other words, will the pH control powder inhibit the ph lowering? I'm not entirely sure how it works, but I don't want to throw it in if there is a chance it will keep the beer from souring.
Any input is well-appreciated!