I apologize for another pH rant haha... but out of curiosity, anyone ever take readings of the pH of German Pils?
That previous thread about tweaking final pH and the Weyerman pH in the Brewery slides have had me thinking more about this. Afterwards I did a couple of fun experiments where I hit a buddies pale ale (high final pH of around 4.
with lactic acid and it improved considerably and experimented with baking soda in my acidic irish dry stout which also made pretty notable change. .
Anyway, in the Weyerman slide it states Czech Pils and bocks should actually finish high at 4.5-4.8... wondering if German Pils is different. I found this odd since I've heard before you want to be below 4.4 in general.
The pils I currently have gell'ing at the moment finished at 4.2 (5.2 into the fermentor). I'll probably pick some up German examples to compare but unfortunately the only "pilsners I have at floating around the house are Miller Lite and Pittsburgh's American Light.