I am only assuming this is because my finial beer PH dropped to 3.9 at room temp. Using wlp004 irish Ale.
My yeast is Dead? PH is to low?
BeerSmith 2 Recipe Printout -
http://www.beersmith.comRecipe: Jamils Ruabeoir (Irish Red)
Brewer: Quattlebaum
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.054 SG
Estimated Color: 17.2 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 86.5 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5 lbs 7.9 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 87.8 %
4.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 4.1 %
4.1 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.1 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 4 4.0 %
0.80 oz Goldings, East Kent [5.70 %] - Boil 60.0 Hop 5 25.0 IBUs
2.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 6 -
Mash Schedule: My Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 4.1 oz
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Name Description Step Temperat Step Time
Mash In Add 2.74 gal of water at 166.9 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 2.91gal) of 175.0 F water
Notes:
Salts: Alkalinity 105, RA 11, Ca97, mg14, na9, cl 99, so479
mash PH was 5.22 at room temp
sparge PH was 5.33 at room temp
Strangely my post boil PH did not go down it actually went up a bit? 5.45PH at room temp
After 2 days the krausen dropped and OG has stopped at 1.020FG.
I did not think this was out of reason for PH but this yeast really dropped the finial beer PH a lot ! 1.55 points i have never seen it drop that much normally it drops .8 to 1 point. All in the name of science i suppose:) Any thoughts?