jtreach
Active Member
- Joined
- Nov 14, 2013
- Messages
- 39
- Reaction score
- 6
Hey all, tonight I brewed a Saison and for the first time I measured the pH of my mash. Unfortunately it turned out to be around 6.2 which is way too high.
My questions are:
-What will this do to this particular brew?
-Does this explain some off flavours I've had with darker beer brews?
-Also, what should I do to counter this - Lactic acid?
Thank you all!!
Recipe:
Ingredients (11L):
Pilsner = 1.75kg
Wheat Malt = 0.45kg
Rye = 0.3kg
Honey = 0.1kg
12g Tettnanger (at start, 4.5%)
17g Tettnanger (10mins from end, 4.5%)
Add Honey (10mins from end)
Lallemand Belle Saison yeast
Brew in the bag method.
My questions are:
-What will this do to this particular brew?
-Does this explain some off flavours I've had with darker beer brews?
-Also, what should I do to counter this - Lactic acid?
Thank you all!!
Recipe:
Ingredients (11L):
Pilsner = 1.75kg
Wheat Malt = 0.45kg
Rye = 0.3kg
Honey = 0.1kg
12g Tettnanger (at start, 4.5%)
17g Tettnanger (10mins from end, 4.5%)
Add Honey (10mins from end)
Lallemand Belle Saison yeast
Brew in the bag method.