Quote:
Originally Posted by JHinc
Might not be uncommon but it cant be good influence on the end product.
Foam stability, protein binding ..
But then again it could easily be me thinking to pure, i mainly deal with pilseners and the standards we use for that.
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Yeah, coming from a large brewery standpoint, I can understand. Lagers tend to be higher pH than ales. Hell, some of the sours will get down close to 3.0. I don't tend to think in large brewery terms, just the fact that you make such a clean product and make it so consistently is mind boggling.