That's absolutely true. Low pH (5.0-5.2) after the boil aids in protein coagulation and creates an environment that favors the yeast over bacteria.Good pH control is helping in my lagers. If I keep my mash pH at/around 5.4 and my wort pH at/around 5.2, I get absolutely great cold break and very clear beers without fining. Seems to help with ales, too, although I haven't made enough of them to make a decision.
I assume you cold crash, what's this fine mesh grain container??? Pictures if possible.
It's a fine screen stainless bucket. It'll hold 25 lbs easily the feet keep it offI assume you cold crash, what's this fine mesh grain container??? Pictures if possible.
Excellent article thanksHere is a presentation I gave to my home brew club. It explains the in's and out's of clearing beer. The picture in my profile is what my beers look like when I clear them. The beer is a Standard American Lager and it's unfiltered.
https://drive.google.com/file/d/0B-60w_IvRv3BRDdidmV5M0JhcDg/view?usp=sharing
I hope this helps.
where is that from ? i need a new hop spider and bigger is better for me since i seem to be using an almost obscene amount of hops lately !
i'm a no chill BIAB guy and still get nice clear beers using nothing more than whirlfloc @ 5 mins and polyclar during cold crash
Your very welcomed!Excellent article thanks
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It's a fine screen stainless bucket. It'll hold 25 lbs easily the feet keep it off
The electric element.BIAB but this is the bag