27 replies to this topic

[SchwanzBrewer]

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[cavman]

How long is everyone taking to get the ph in the 3.5 range and at what temps? I was planning to use yogurt at about 160

[neddles]

How long is everyone taking to get the ph in the 3.5 range and at what temps? I was planning to use yogurt at about 160

Omega's blend got me there in 18 hrs at 75F. I dropped it to 4.5 with lactic acid before the lacto starter was pitched.

Edited by neddles, 27 January 2016 - 10:00 PM.

[cavman]

Omega's blend got me there in 18 hrs at 75F. I dropped it to 4.5 with lactic acid before the lacto starter was pitched.

that is not bad at all.

[neddles]

that is not bad at all.

yeah, checking the notes it was 3.43 at 18hrs. after pitching.

[cavman]

yeah, checking the notes it was 3.43 at 18hrs. after pitching.

nice I will have to hit you up before Berliner brew day

[neddles]

Try lowering the pH to 4.5 before pitching. The idea is to preserve head retention because the lacto won't degrade some of the head forming proteins at that pH (rudimentary explanation) It seems to have worked for me. This pic was taken about 5 min after the pour.

[cavman]

Try lowering the pH to 4.5 before pitching. The idea is to preserve head retention because the lacto won't degrade some of the head forming proteins at that pH (rudimentary explanation) It seems to have worked for me. This pic was taken about 5 min after the pour.

thanks for the advice, and nice looking beer.