I believe the apple like ester is from a bad pH. I've seen that particular ester come and go as I have fiddled with the pH of the wort. Today I aim to conduct an experiment for a more conclusive result. I'm going to make three gallons of beer and split it into three, one gallon batches. The goal is to have three different pH values in each and then see what happens.
The water is Crystal Geyser.
2.5lbs of DME
WLP001 - MFG: Feb 03, 2018 LOT: 1051745
Saaz hops. 0.5oz 3.0%AA
Whirlfloc
Fermcap
3:05 - The wort is now boiling. I've added the hops. I don't think I'lll do a full 60 min boil. I'll boil it as long as I'm doing other stuff. When I'm done, the boil is done. The wort currently has a gravity of 1.037. I hope it will be around 1.040 when all is done.
I've replaced the pH probe so I will need calibrate that now.
3:25 - Calibration went well. The pH of the boiling wort is 5.8.
3:32 - Boil done. 26 min boil. Cooling now. I think what I'm going to have to do is add the yeast to the wort after its been cooled and then mix it up real well. Then partition it out to the three containers and add acid as needed.
4:15 - All three gallon containers have now been filled. I am now adjusting the pH. One will be left alone. I didn't measure the pH on that one. I'm going to assume it's still 5.8 or thereabouts. I added 2 grams to one container and measured a pH of 5.0. I'm going to add another gram to that and we'll see.
4:19 - Another gram got me 4.5. I'm shooting for 1.5 grams on the next one and hope to get to around 5.2.
4:22 - We got 5.1.
4:41 - All done. OG will be 1.046. Things went real smooth. I look forward to the results. I think I'll put these in the blue bathroom and open the window. We have about a week left before it gets too warm so it should work out perfect.
