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
It’s the mash pH that is imporatant. It should ideally be between 5.4-5.7.
What was your mash pH?
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.
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.
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.
I will stop yelling then. ;D
All that helps
Thanks
No one said anything about the ‘‘watery flavor’’
any thoughts on that