pH of finished beer.

[butterman]

I have just loaded a batch of ale wort into my fermenter. It has an unyeasted pH of 4.85. Is this too high? What can I expect the pH of the finished beer to be? Will the pH rise or fall?

I ask since I have read that finished ales should be in the range 3.8 to 4.1, with an absolute max of 4.2.

I adjusted my pre boil wort to a pH 5.2, although I suspect that is not relevant.

What brewing elements should I maintain to keep in the desired pH range for finished beer?

Thanks.

[ziggy]

4.85 is perfect. It's going to fall as it ferments and you'll be right there in the perfect range. The only time you're really going to get out of that finished range is if you make a sour beer intentionally or unintentionally and in that case it would be lower.