« on: September 17, 2012, 08:30:33 AM »
A pre-boil pH of 5.4-5.5 is a good target. The cast out pH should be around 5.2-5.4.
As for beer pH, it will depend on the beer style. My lagers tend to be around 4.3 and ales are a bit less.
??Ales a bit less?? I'm trying to "process" this pH stuff, but i would have expected that lagers would run lower than ales. Why the converse effect?.
I just did an Ordinary Ale recipe that I have done many times with no water adjustments. This last batch I inadvertently got the mash pH a little low (5.1..those pesky room temp vs mash temp numbers, grrr) It finished with a pH of 4.1 and I thought it was quite a bit different and what I would best describe as more lager like than previous batches. Also, I've read so much stuff lately that i can't remember where I got the numbers from, but IIRC, around 4.4 was a number sited by tasting panels as being most prefered and drinkable as a post fermentation pH. I going to start measuring all my favorite comml beers out of curiosity.