Great advice which ties a knot for me. Now I understand why one of my favorite raspberry wheat beer recipes is a wheat beer. Sweetness to counter acidity. Now I have to brew it again.
I love your videos man, this is incredibly insightful stuff! This may be a bit too much to ask, but what PH do you generally shoot for per style? Too many to count, but for context lager, ipa, sour, etc.
Great question! Honestly man, pretty much across the board I am shooting for 5.35 in the mash. I am sure I can tweak that number for some different styles, but for me personally where I am at as a brewer, I feel like there is so much more I need to learn on the ingredient and process side. Hope that makes sense.
Another helpful video lesson. Adam, where is part 2 of the fruit beer using the Philly sour? Thank you 🍻
Thank you! Posting part two on Friday!
Great advice which ties a knot for me. Now I understand why one of my favorite raspberry wheat beer recipes is a wheat beer. Sweetness to counter acidity. Now I have to brew it again.
Good stuff!
I love your videos man, this is incredibly insightful stuff! This may be a bit too much to ask, but what PH do you generally shoot for per style? Too many to count, but for context lager, ipa, sour, etc.
Great question! Honestly man, pretty much across the board I am shooting for 5.35 in the mash. I am sure I can tweak that number for some different styles, but for me personally where I am at as a brewer, I feel like there is so much more I need to learn on the ingredient and process side. Hope that makes sense.
@@adammakesbeer Absolutely! Thanks again for the insight!
@@nmoon75 you’re welcome!