Acidity In Beer

[brogman]

i wonder if any one can help i have been brewing for about 8 months now from kits and found nearly all the beers have quite an acidic taste to them, i was wondering if this could be the tap water. have tested ph and was between 7.2 & 7.8 is this to high

 

[DKS]

i wonder if any one can help i have been brewing for about 8 months now from kits and found nearly all the beers have quite an acidic taste to them, i was wondering if this could be the tap water. have tested ph and was between 7.2 & 7.8 is this to high

brogman a general rule of thumb is if your water is good enough to drink its good enough to brew You dont list where your from More experianced AHBers will probably want to know to help you out.Is itacidic or the old cheap & nasty homebrew twang. What have you made and what engredients? :icon_cheers:
Daz

 

[jimmy01]

i wonder if any one can help i have been brewing for about 8 months now from kits and found nearly all the beers have quite an acidic taste to them, i was wondering if this could be the tap water. have tested ph and was between 7.2 & 7.8 is this to high

Maybe not the pH but possibly the mineral content of the water.

Could also be from the yeast or the temperature at which the beer is fermented.
Are you using the yeast supplied or are you using a better quality yeast?

I do mainly AG now, but when I do a kit beer I find that some of the techniques I use in AG help the kit beer - particularly fermentation temp.

 

[brogman]

brogman a general rule of thumb is if your water is good enough to drink its good enough to brew You dont list where your from More experianced AHBers will probably want to know to help you out.Is itacidic or the old cheap & nasty homebrew twang. What have you made and what engredients? :icon_cheers:
Daz

from perth all the kits i have used have been muntons or beermakers with converter kits from brew shops and brewed to instructions i dont think it is a cheap and nasty homeberw twang as my mate uses these kits all the time and his taste great. could it be the sanitizer, used pink neo in the fermenter and iodophor in the keg or just maybe not matured enough

 

[brogman]

Maybe not the pH but possibly the mineral content of the water.

Could also be from the yeast or the temperature at which the beer is fermented.
Are you using the yeast supplied or are you using a better quality yeast?

I do mainly AG now, but when I do a kit beer I find that some of the techniques I use in AG help the kit beer - particularly fermentation temp.

i use saf yeasts and they are all fermented in the fridge a a constant temp

 

[bradsbrew]

Are they lagers or ales and what temp are yiu fermenting at?



brad

 

[brogman]

Are they lagers or ales and what temp are yiu fermenting at?



brad

15c for lagers and 20c for ales

 

[brogman]

i recently put a csottish heavey ale in a comp and the main comments were astringent and oxidised although i do take care not to splash is astringency the same as acidity?

 

[The Big Burper]

i wonder if any one can help i have been brewing for about 8 months now from kits and found nearly all the beers have quite an acidic taste to them, i was wondering if this could be the tap water. have tested ph and was between 7.2 & 7.8 is this to high

broggo,

A pH of 7.2 to 7.8 is on the alkaline side of neutral. If it was discernably acid, the
pH would be 6 or below. Yeast prefers an acidic environment to do it's job properly, I
usually add a teaspoon of citric acid to the wort when mixing up.

Maybe you are tasting the hop bitterness?

2 months in the bottle cures most ills.

cheers
Dave

 

[brogman]

broggo,

A pH of 7.2 to 7.8 is on the alkaline side of neutral. If it was discernably acid, the
pH would be 6 or below. Yeast prefers an acidic environment to do it's job properly, I
usually add a teaspoon of citric acid to the wort when mixing up.

Maybe you are tasting the hop bitterness?

2 months in the bottle cures most ills.

cheers
Dave

could be will let it sit in keg for a few more weeks
cheers brian

 

[buttersd70]

If it is overcarbed, it will have a carbonic bite. The pH of the water is irrelevant, what matters is the pH of the mash, and it is amazing how far mocified grain will buffer.

 

[Adamt]

I would encourage you to address the problems suggested by the judges.

Astringency is not the same as acidity. Astringency comes from tannins, which you won't get if you are kit and kilo'ing, and from yeast scum that will stick to the side of your fermenter (above the level of your beer). Take care not to mix this in by being careful whilst moving the fermenter.

Obviously with the oxidation take care not to splash at any time after 24 hours have elapsed since pitching. Especially be careful around bottling time. I'm guessing you use one of the bottling valves? Do you bulk prime?