Post
by Lisa J » Sun Jun 05, 2016 9:58 am
I understand that the acidity of this brew might slow the yeast down, but is it normal for there to be zero yeast activity 24 hours after pitching? (At room temp) I think I might have let it sour too much. I have narrow range litmus paper, and at midnight (24 hours of souring) my pH was approx. 4.1, so I let it sour more overnight. by 7:30 the next morning, the pH was below 3.8 (bottom of the measurable range of my litmus paper). I'm thinking that my pH was too low (and it is quite sour to taste), and that I've botched this one.
So questions:
1) Is it normal for the yeast to take a while to get going with a sour (the OG was only 1.020 to start with) - i.e. am I just being my usual super-impatient self, and I should just relax?
2) Assuming I have actually created a hostile environment for the yeast, and all is not lost, can I mash for another batch not sour it, and basically mix the 2 together to bring the pH back (essentially, I would have 2 batches at a higher pH)?
I think I see a pH meter in my future.
Thanks folks!!
On Tap at The Frisky Lemur Pub: Pumpkin Spice Ale; Frisky Lemur IPA; ESB; CranApple Cider; RazBerliner
Fermenting/Conditioning/Bottled: Joyeux Noel Holiday Spiced Ale; NEIPA
On Deck: Altbier; NEIPA; Oatmeal Stout