TopherM
Well-Known Member
I did my first sour mash on Saturday with 13oz of Aciduated malt in a Berlinner Weiss recipe.
The fermentation is going REALLY slow. I assume this is due to the PH of the wort? My wort PH should be somewhere in the neighborhood of 4.5-4.7.
Anyone have any experience with this issue?
The fermentation is going REALLY slow. I assume this is due to the PH of the wort? My wort PH should be somewhere in the neighborhood of 4.5-4.7.
Anyone have any experience with this issue?