Author Topic: Does the pH of a starter matter?  (Read 417 times)

Offline syncopadence

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Does the pH of a starter matter?
« on: May 26, 2018, 11:04:02 PM »
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Online Robert

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Re: Does the pH of a starter matter?
« Reply #1 on: May 26, 2018, 11:15:37 PM »
Theoretically yes, but it shouldnt be anything you need to worry about.  If you make a starter wort from DME and water, the mash chemistry was somebody else's concern,  and the wort will will be well within the acceptable range for fermentation. Some minerals in the water will help, of course, but if you add a little nutrient you should have the essentials covered.  Short story long,  I've never checked the pH of the starter wort, and have never heard of anybody else doing so.
Rob Stein
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Offline KellerBrauer

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Re: Does the pH of a starter matter?
« Reply #2 on: May 27, 2018, 11:20:06 AM »
Well said, Robert!

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Offline mabrungard

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Re: Does the pH of a starter matter?
« Reply #3 on: May 27, 2018, 07:00:15 PM »
I use DME and RO water, so the pH should be okay. However, if you’re using alkaline tap water, the pH might be a little high. High pH can hinder flocculation.
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Offline denny

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Re: Does the pH of a starter matter?
« Reply #4 on: May 27, 2018, 07:11:37 PM »
I use DME and RO water, so the pH should be okay. However, if you’re using alkaline tap water, the pH might be a little high. High pH can hinder flocculation.

OTOH, if you use the SNS method and pitch the whole thing, it doesn't matter.
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Offline syncopadence

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Re: Does the pH of a starter matter?
« Reply #5 on: May 29, 2018, 01:15:06 PM »
I use DME and RO water, so the pH should be okay. However, if you’re using alkaline tap water, the pH might be a little high. High pH can hinder flocculation.
I do the exact same thing. Do you add anything else to it, like yeast nutrients? Or just the RO water and DME?

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Offline jjflash

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Re: Does the pH of a starter matter?
« Reply #6 on: May 29, 2018, 06:00:23 PM »
The answer is it may possibly matter to you.
Depends what you brew, what yeast you use, and pH of your water.

Ideal starter pH is about 5.4
For an average beer with 1056 (no brainer yeast), it probably doesn't matter that much.
Most brewers overpitch yeast anyhow to be on the safe side.
However, if the goal is to produce the highest quality yeast starter,
best viability and best vitality - say for high gravity beer with delicate yeast strains,
it will certainly matter the wort starter conditions.

I have canned wort for many years and always need to adjust pH to 5.4 due to my alkaline water,
and the style of beers I brew and the yeast I use.  I underpitch and over-oxygenate to push these yeast hard.
These are beers with yeast driven flavors.
They need to be in A+++ shape to do this job well.
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