23 replies to this topic

[ThroatwobblerMangrove]

I dunno. Just a shot in the dark. I doubt it would be able to recover the beer, but it might give you some info about the flaw. If the problem is that the pH of the finished beer is too low, then raising the pH might get rid of the acrid taste.

looking back at my notes I would expect the pH to be too high since I went over the 300 RA limit.

[Jimmy James]

Is there any reason you can't measure the pH of the beer next time you open one?

[BrewerGeorge]

Is there any reason you can't measure the pH of the beer next time you open one?

The carbonic acid from carbonation will lower pH quite a bit, I think. Shake all the CO2 out first, though, and I'd think it would work. Might be a valuable data point.Now who knows what the pH of finished stout is supposed to be?

[ThroatwobblerMangrove]

The carbonic acid from carbonation will lower pH quite a bit, I think. Shake all the CO2 out first, though, and I'd think it would work. Might be a valuable data point.Now who knows what the pH of finished stout is supposed to be?

There isn't much left now! It's actually starting to taste better to me now that it's almost gone - or maybe I'm just getting used to it