pH calculator for post fermentation

[echoALEia]

Hi!

Is it possible to use the included pH calculator to calculate post fermentation additions of Lactic acid for sour beer? I used Sourvisiae blended with Verdant for the first time and my current pH is 3.6. I want to bring it down to about 3.3.

If I'm not posting this in the right section sorry in advance!

Cheers!

 

[McMullan]

I think you'd be better off determining it empirically, playing with some measured volumes and a pH meter. Although I'd use taste too.

 

[BeerSmith]

I do not have a pH calculator post fermentation at this time. I would like to add one, but the chemistry is a bit complex as it is hard to determine the buffering for the overall beer at that point. A lot of variables (water composition, grain bill, yeast used) would go into that equation.

If you know of a good formula or approximation I would love to see it though!