3min chapter

Craft Beer & Brewing Magazine Podcast cover image

302: Jared Welch of Southern Grist Balances Progression and Intention

Craft Beer & Brewing Magazine Podcast

CHAPTER

How to Dial in pH for Your Beer

So for just kind of doing the we sour at day one knocking out on day two we'll be down like the 385 to 39 range on ph if we're letting it go that whole extra day 36 365 maybe 37. so i imagine uh you know you see an initial you know fast drop then starts slowing down yep and as it drops from there obviously since you know pichis lock up yeah fits overnight. I'm not necessarily trying to make sure all of our fruited sours hit the consumer or in a very narrow specific pH range that's just not my style of brewing totally get that that is the goal for some brewers.

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