[hornets nectar]

IS IT POSSIBLE THAT A LOW OR ACIDIC PH WILL KEEP MY FERMINTATION FROM KICKING OFF ??
IF SO CAN I ADJUST THE PH AFTER THE FACT WHILE IN PRIMARY OR SECONDARY BUCKETS??
HELP MY SAISON

[bluesman]

It's the mash pH that is imporatant. It should ideally be between 5.4-5.7.
What was your mash pH?

[narvin]

Very low pH can inhibit yeast activity, however, I doubt your wort pH would be low enough to prevent fermentation from starting altogether.  I have heard a few theories that part of the problem with the Dupont yeast (WLP565/WY3724) stalling at high FGs can be due to low pH, but no one has really done any true experiments with this.

[mabrungard]

You can adjust beer pH after mashing.  I'd recommend using a buffer such as chalk if the wort pH is really low prior to fermentation (like < 5 at room temperature).  If its already fermented, then a pH around 4 would be typical and it could be even less if you're conducting some sort of non-yeast ferment.  

I'm with Ron that the main pH concern is during mashing and its less of a concern in the unfermented wort.    

[gordonstrong]

Yes, a low pH can keep fermentation from starting but we're talking something in the mid-low 3s. Your pH should be in the low-mid 5s after the mash. Yeast will knock it down to the low-mid 4s at the start of fermentation. The only time pH inhibited a ferment for me was a cyser with a 3.1 pH.

Oh, please STOP SHOUTING, please.

[hornets nectar]

I will stop yelling then.
All that helps
Thanks
No one said anything about the ''watery flavor''
any thoughts on that