makemorebeer
Brewer
- Joined
- May 21, 2018
- Messages
- 32
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ok. so i borrowed a PH meter that i was told was calibrated. possibly my first mistake. so i went ahead and mashed. boiled for 10 minutes, chilled to 100 and pitched Lactobacillus (no starter) I used Omega. my initial PH was 5.9, 12 hours after pitch i took a reading and it was at 5.63, then 12 hours after that, just a little bit ago, i took another reading and it read 2.20. the goal was 3.5.
Question 1) is it possible the PH dropped that drastically. the batch is ready to boil at 8.1 gal. after taking my chiller out the temp went up. form 100 to 110. so i thought that was OK, i put a blanket on it and it's dropped to 90F in the past 24 hours.
Question 2) if it's possible this is actually at 2.2 is the batch salvagable, and should i be boiling it now to stop the souring?
Question 3) it doesn't taste severly sour in my opinion. like nothing compared to lemon juice. so i'm not sure what to do.
Any help would be greatly appreciated.
Question 1) is it possible the PH dropped that drastically. the batch is ready to boil at 8.1 gal. after taking my chiller out the temp went up. form 100 to 110. so i thought that was OK, i put a blanket on it and it's dropped to 90F in the past 24 hours.
Question 2) if it's possible this is actually at 2.2 is the batch salvagable, and should i be boiling it now to stop the souring?
Question 3) it doesn't taste severly sour in my opinion. like nothing compared to lemon juice. so i'm not sure what to do.
Any help would be greatly appreciated.