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- Sep 29, 2015
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Hi,
Has anyone ever tried to, and more importantly succeeded, in removing the astringent flavour caused by too high a mash ph once fermentation is finished?
I have been using a ph stabilzer and getting mixed resutls with it - my latest pale has come out increadibly bitter. Moving foward i am reverting to calculating my own additions, serves me right for being lazy and relying on the stabilizer.
So what i have done is taken a 100ml sample of the astringent beer and added a few drops of lemon juice to it. Whilt the beer had a lemony flavour the bitterness had reduced dramitcally. (i presume i have essentially just lowered the ph).
Does anyone know a substance i could use to reduce the ph without affecting the flavour? I really dont want to throw away 25l of beer with 300g of nice hops in!
Any advice appreciated!
Has anyone ever tried to, and more importantly succeeded, in removing the astringent flavour caused by too high a mash ph once fermentation is finished?
I have been using a ph stabilzer and getting mixed resutls with it - my latest pale has come out increadibly bitter. Moving foward i am reverting to calculating my own additions, serves me right for being lazy and relying on the stabilizer.
So what i have done is taken a 100ml sample of the astringent beer and added a few drops of lemon juice to it. Whilt the beer had a lemony flavour the bitterness had reduced dramitcally. (i presume i have essentially just lowered the ph).
Does anyone know a substance i could use to reduce the ph without affecting the flavour? I really dont want to throw away 25l of beer with 300g of nice hops in!
Any advice appreciated!