Sour Beer pH Levels
As the page name implies, this page lists the measured pH of my sour beers. I decided I'd try to track these so I can see how different beers compare to one another. This list will grow as I measure more beers. For comparison's sake, here's a link to a list of commercial beer pH readings compiled by Brandon at EmbraceTheFunk.com
- American Wild Barrel Aged Brown - 4.00 (2/10/2016); 3.08 (7/18/2016)
- Berliner 2015 - 4-day Pitch - 2.98 (7/28/2015)
- Berliner 2015 - 6-day Pitch - 2.99 (11/13/2015)
- CS Brett Experiment - 3.51 (7/22/2015); 3.28 (8/7/2015); 3.25 (8/26/2015); 3.18 (10/27/2015)
- Flanders Red #3 - 3.02 (9/16/2015)
- Flanders Red #4 - Separate Pitches - 3.29 (9/13/2015); 3.13 (7/18/2016)
- Flanders Red #4 - Roeselare - 3.13 (9/13/2015); 2.96 (7/18/2016)
- Hibiscus Sour on Oak - 3.41 (11/13/2015); 3.3 (12/27/2015)
- Lambic #1 (Kriek) - 3.13 (7/26/2015)
- Lambic #2 - 3.51 (2/10/2016)
- Petite Saison with Cherries - 3.68 (8/26/2015) - This beer is actually a brett/sach "wild beer", no lactic acid bacteria
- Rood Mélange 2016 - 3.46 (2/10/2016)
- Rye Not? Sour American Rye - 2.92 (7/22/2015)
- Solera Project - 3.39 (9/13/2015)
- Tart of Darkness Experiment - 3.21 (9/13/2015)
