Had two beers recently finish a bit high in terms of ph. 4.64 and 4.71. I'd like to get them down to ~4.3. I plan to dose 16 oz worth of beer with one drop of lactic acid till I reach my desired ph, then scale that amount up to a corny's worth. Will this work?
It seems that something must have happened during fermentation that kept the yeast from dropping the ph any lower. I used wlp090, and pitched at 62 then let rise to 68 over 3 days. I've read that 090 can be finicky when outside it's temperature range. I'm thinking this may be the cause, as my ph's throughout the rest of the day were pretty good.
IPA
20 min mash: 5.51 @ 61f
pre boil: 5.55 @ 62
post boil: 5.35 @ 68
APA
20 min mash: 5.45 @ 63
pre boil: 5.5 @ 71
post boil: 5.34 @78
Thought/suggestions much appreciated
It seems that something must have happened during fermentation that kept the yeast from dropping the ph any lower. I used wlp090, and pitched at 62 then let rise to 68 over 3 days. I've read that 090 can be finicky when outside it's temperature range. I'm thinking this may be the cause, as my ph's throughout the rest of the day were pretty good.
IPA
20 min mash: 5.51 @ 61f
pre boil: 5.55 @ 62
post boil: 5.35 @ 68
APA
20 min mash: 5.45 @ 63
pre boil: 5.5 @ 71
post boil: 5.34 @78
Thought/suggestions much appreciated