pH | Making Adjustments, from Mash to Fermentation
Learn to target specific pH levels in the mash and boil for a snappy, hop-forward finish. Plus, Kelsey explains his strategy for limiting starting gravity and feeding sugar later to maintain yeast health.
A beer’s pH level has a significant impact on how we perceive hop flavor, and a range of process steps and intervention points can affect it. Kelsey shares some target pH levels in the mash and boil, depending on style, while discussing how to achieve a dry, snappy finish and how certain hops can raise the pH more dramatically than others. As an aside, he also explains why they limit the gravity of bigger IPAs going into the fermentor—feeding later with sugars, if needed—to maintain more consistent fermentation behavior from their yeast.
All items in the library are intended for personal use. Please do not distribute without written approval.