I took the 1 litre sample from the boil kettle once it had cooled down to an appropriate temperature and let it sit separately to cool down further (No-chill brewing) But it can also be taken from the fermenter if preffered.
It is yes and can be done later in your process, but fermentation only sees a drop of around 0.3-0.5 pH units in sub 0.8% beers, and with the lack of ethanol and Co2 during fermentation (compared to higher abv beers) this creates an ideal medium for the pathogens/bacteria to flourish if they're present. So mitigating any issues early will benefit well, it also reduces post fermentation handling and potentially spoiling the beer.
Great video!😊
Thank You!
This will help a lot with my next na batch. Thanks for sharing. 🍻
You're welcome 👍
The missing link for me, thanks for sharing
Happy to help 👍
Do you take the 1 litre sample directly from the spout on the fermentation cube? Or did you store the 1 litre sample separately from boil?
I took the 1 litre sample from the boil kettle once it had cooled down to an appropriate temperature and let it sit separately to cool down further (No-chill brewing) But it can also be taken from the fermenter if preffered.
@@UltraLowbrewing thanks mate. What batteries do you use for your pH meter? I have the same I think, but couldn't find the correct batteries
@@Robust2013 You're welcome, I use the Energizer A76 button batteries.
isnt the 4.6 ph food safety for post fermentation ?
It is yes and can be done later in your process, but fermentation only sees a drop of around 0.3-0.5 pH units in sub 0.8% beers, and with the lack of ethanol and Co2 during fermentation (compared to higher abv beers) this creates an ideal medium for the pathogens/bacteria to flourish if they're present. So mitigating any issues early will benefit well, it also reduces post fermentation handling and potentially spoiling the beer.
@@UltraLowbrewing very interesting -had no idea that ph drop was so low in low abv -explains everything -well done & thank u