Joined: Mar 17, 2008 Posts: 105 Location: Mauldin, SC
Posted: Tue Feb 16, 2010 10:12 am Post subject:
Short anwer:
An intersting question, but I've brewed 100+ IBU beers with good results without any thoughts about pH.
Long anwer:
I think if hop additions would effect the pH of the brew, it would lower pH because hops have alpha acids. But I bet the effect would be negligible and wouldn't effect the beer. In fact, gypsum is used to help bring out the hop profile in bitter beers, and gypsum itself lowers pH.
If you are an all grain brewer, pH really comes into play during mashing in order to get good enzymatic activity. The profile of your water (more carbonates act to buffer pH) and the grain bill (dark grains lower pH) will determine the mash pH, but it's usually in the right area without any worries....
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