Beginners Question... Acidity

[r brooks]

To help a beginner get his mind around some of the basics, is it possible to
say roughly the quantity of lemon juice from how many lemons would be the
best ph for a brew which is starting off with 160gm/litre (3.2oz/ u.k. pint)
of granulated sugar made up to one litre of fluid.

I know this is not exact, but all things being equal; would be grateful for
an *approximation* from one you experts here. Many thanks.

[Bart Goddard]

Post by r brooks
To help a beginner get his mind around some of the basics, is it
possible to say roughly the quantity of lemon juice from how many
lemons would be the best ph for a brew which is starting off with
160gm/litre (3.2oz/ u.k. pint) of granulated sugar made up to one
litre of fluid.

Zero. Zero lemons. Is this an IPA?

[r brooks]

Post by Bart Goddard

Post by r brooks
To help a beginner get his mind around some of the basics, is it
possible to say roughly the quantity of lemon juice from how many
lemons would be the best ph for a brew which is starting off with
160gm/litre (3.2oz/ u.k. pint) of granulated sugar made up to one
litre of fluid.

Zero. Zero lemons. Is this an IPA?

-------------------------------------------------------------------------------

as a beginner i don't even know what an ipa is. :(

its a basic ginger beer i'm brewing which used to be *the* drink here in the
u.k., before beer came along.

i thought i would brew up a basic ginger beer (which is just ginger, yeast,
and lemon and water).

but to get it kicking off quickly I thought i should get the ph about right,
and if lemons turned it a bit acid and slowed it down i would add them very
much later in the brew.

so from what you've said... just throw the lemons in when the fermentation
has finished?

Thanks for your help.

[baloonon]

Post by r brooks

Post by Bart Goddard

Post by r brooks
To help a beginner get his mind around some of the basics, is it
possible to say roughly the quantity of lemon juice from how many
lemons would be the best ph for a brew which is starting off with
160gm/litre (3.2oz/ u.k. pint) of granulated sugar made up to one
litre of fluid.

Zero. Zero lemons. Is this an IPA?

as a beginner i don't even know what an ipa is. :(
its a basic ginger beer i'm brewing which used to be *the* drink here
in the u.k., before beer came along.
i thought i would brew up a basic ginger beer (which is just ginger,
yeast, and lemon and water).
but to get it kicking off quickly I thought i should get the ph about
right, and if lemons turned it a bit acid and slowed it down i would
add them very much later in the brew.
so from what you've said... just throw the lemons in when the
fermentation has finished?

I've only made minimal alcohol ginger beer. It wasn't this recipe, but
it was along the same lines:

http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-
recipe/index.html

The yeast had no problem starting fermentation at that level of acidity.
After it gets carbed, you chill the ginger ale which stops the
fermentation, but I don't doubt it would fully ferment if you let it.
There are more than a few reports of people who didn't chill their
ginger beer/ale in time and the continuing fermentation made their
bottles blow up.

I don't know how it would taste if you let it finish fermenting, though.

This is one person's take on things, with additional links:

http://www.instructables.com/id/Ginger-Beer-Alcoholic-Version/

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