Aroma was of white wine, flavor a bit tart and pH dropped from 5.1 (after knockout) to 4.0. A little low for my palet. At this point, I'd say the pressure ferment was a failure.
If you tasted it with yeast in suspension, it will have a tart flavor. The white wine can also come from the yeast in suspension as well. If you measure the pH with carbon dioxide present, it will skew the results. Likely showing lower pH with than without co2. Either way, I would take that pH reading with a grain of salt, it doesn't always translate to palate as one would imagine.
3-4 weeks of lagering will drop most of the yeast out and you will get to taste the beer without the yeast. If the beer taste good young, it will only get better with time. Most of the time when I taste the beer young it comes across as sweet and then as it clears, the beer dries out. I can't explain it, I just run with it.
Topic: Pressure Fermenting (Read 1117 times)
