But finished beer pH has to be a part of it. and many people said that it was the fresh german grain, local german hops, years of brewing experience, etc. bright, crisp, slightly grassy, aromatic, etc. Does anyone here make a gold lager and shoot for a specific kettle pH so that the finished beer pH is around 4.0 or 4.1? I once asked what that "European lager" character was. The Stiegl and the Pacifico (while not homebrewer's dream beers) were lower in pH and had a very bright, crisp, snappy taste to them. I also took the pH some commercial beers: Hofbrau Oktoberfest (4.2), Stiegl Goldbrau from Austria (4.1) and Pacifico from Mexico (4.0). I also took the pH of a Red Lager (4.4), a pale ale (4.3) and an ESB (4.3). I took the pH of a pilsner of mine (that did not come out that great) and it was 4.3. Get this: Over the weekend I was bored so I decided to take the pH of some finished beer I was drinking. It occurs to me that there is some very interesting character when your finished beer has a lower pH. For awhile now, I have been tasting commercial beers and wondering about certain characters they have and where it is coming from. Fellow Beerheads: I have been on a pH kick lately (see my other thread about pale beers) and I am looking for some specific information.
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