IAN Posted September 6, 2007 Share Posted September 6, 2007 Is pH an important factor in brewing? I have seen pH testers in the home brew store but i have not found any reference to what pH should be and the ramifications are of the wrong pH. The water i use is toown water so i am guessing i am fairly safe, but i would still like to know the impact of pH. Thanks Ian I did a search and i couldn't find it on this site, i apologise if i am going over old ground. Link to comment Share on other sites More sharing options...
Hugh Posted September 8, 2007 Share Posted September 8, 2007 I pinched this info from another web site The pH of fermenting beer drops very rapidly once fermentation begins, usually getting close to its final value after 24 h. In general, ales have a slightly lower pH than lagers; typical values for ale are 4.0-4.5, for lager 4.4-4.7. It seems to apply more to those who brew from scratch Link to comment Share on other sites More sharing options...
PB2 Posted September 9, 2007 Share Posted September 9, 2007 Yep, pH is more relevent for people who mash brew. "Town Water" should be fine. Link to comment Share on other sites More sharing options...
IAN Posted September 9, 2007 Author Share Posted September 9, 2007 Thanks for that. One less thing to worry about when brewing! Cheers Ian Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.