Just another IPA for feedback!

[GFHomebrew]

Curiousity. How sour is it? My sours from sour pitch generally are 3.3 or 3.4 ph. More acidic then that? I guess that the remaining sugar may play a serious role in making them palatable.

The most sour that I have ever had(in beer) was at three fountains in Belgium drinking oud guez from the foedors. He actually distilled some and it was a tart liquor. Pretty amazing actually.

Not sure not measured the pH not as tart as vinegar anyhow what's that 2pm?

I'm talking my koombutcha here not beer

 

[Bigbre04]

Not sure not measured the pH not as tart as vinegar anyhow what's that 2pm?

I'm talking my koombutcha here not beer

Google says 5% vinegar is 2.5-2.7ph.

Did some further googling and found this kind of interesting.

https://embracethefunk.com/ph-readings-of-commercial-beers/
So my 3.4ph sour is pretty tart but it's also tempered by the 5-6p residual sweetness from the lactose(and my historically shitty fermentations).

 

[Minbari]

Google says 5% vinegar is 2.5-2.7ph.

Did some further googling and found this kind of interesting.

https://embracethefunk.com/ph-readings-of-commercial-beers/
So my 3.4ph sour is pretty tart but it's also tempered by the 5-6p residual sweetness from the lactose(and my historically shitty fermentations).

I recently did a sour that was 3.8ph. it was nicely sour and then fermented out to about 1.008. I dont need it to be cheek puckering sour.

 

[Bigbre04]

I recently did a sour that was 3.8ph. it was nicely sour and then fermented out to about 1.008. I dont need it to be cheek puckering sour.

I completely agree. 3.4 is very sour if the fg is low.

I'm tossing fruit puree onto the finished beer so I'm always adding sugar onto my sour beer so it doesn't feel as sour as it actually is. If that makes sense?

Plus I have been adding vanilla in to round off and soften the flavor profile of Most of my recent sours. It does a great job.