What's the ideal starting PH for a strong beer wort ?

[andy-10]

Does the wort become more acidic as it ferments ?

Should I measure and adjust it with precipitated chalk or citric acid as it ferments ?

What should the PH be after, say, 1 week ?

(it's for an 8% ale.)

 

[pjbiker]

I don't know if you should be worrying about pH during fermentation, I've never heard anyone talking about it and the microbrewery I know only records temperature and gravity. pH during the mash period is the most important, generally accepted to be best at around 5.2 for diastatic enzyme activity.

Waiting to be shot down by Aleman......

 

[Aleman]

Does the wort become more acidic as it ferments ?

Yes

Should I measure and adjust it with precipitated chalk or citric acid as it ferments ?

No

What should the PH be after, say, 1 week ?

Haven't got a clue. I know a lot of brewing technologists in beer factories that actually do worry about these things, and they are measured recorded plotted and adjusted. In the craft beer world we just go with what it is.

Generally the pH of beer (as opposed to wort) should be in the pH2.9 - 3.3 range, but really its not worth worrying about it