Any homebrewers know if the final pH of a beer changes after fermentation or bottling? Wondering if when aging saison or sour beers if they become more acidic with live yeast (bugs, etc)?
^^^ This That said, if your beer contains brettanomyces sp. you very well may get an eventual decrease in acidity/increase in pH, as brettanomyces can esterify ethyl alcohol and lactic acid into ethyl lactate. An increase in acidity/decrease in pH would be doubtful post-packaging, as acidification usually occurs quite quickly (due to bacteria growth rates) and probably would not occur unless you had an LAB that was introduced at packaging. This could also happen if your beer with brettanomyces in it was introduced to a large amount of oxygen at packaging (which is not good), as you might get some acetic acid production which would increase your acidity.
Carbonation creates acidity doesn't it? Like carbonic acid or something? I read something that said that most people prefer beers that finish below 4.5. Mind seem to all end up around 4.4 or so for some reason. I haven't measured one post-carbonation.
