« on: November 03, 2010, 02:00:18 PM »
Take a pH reading of the finished beer at room temperature. It should be in the 4.1 to 4.5 range. Too high and it can taste dull. Too low and it can taste thin, and start tasting sour.
I'm curious - When taking the pH of a finished beer at room temperature, do you also wait for the beer to go flat? Or will the dissolved CO2 not make any difference?