Homebrewers - Whats in the fermenter?

What post are you referring to, JHinc? I haven't seen any reference to syrup, and I'm not sure what cestes is. Either way, it would take quite a bit to lower the pH too much, brewers yeast likes an acidic environment; the yeast itself will lower the pH into the low 4s, or even high 3s.

Edit, to stay on topic, I have a Belgian Dark Strong in the fermenter. First shot at this style.

[JHinc]

Originally Posted by Scimmia

What post are you referring to, JHinc? I haven't seen any reference to syrup, and I'm not sure what cestes is. Either way, it would take quite a bit to lower the pH too much, brewers yeast likes an acidic environment; the yeast itself will lower the pH into the low 4s, or even high 3s.

Edit, to stay on topic, I have a Belgian Dark Strong in the fermenter. First shot at this style.

Basically on yours with the diea of making a mojita IPA and kaisersozei's reply.

The syrup i mean is the Rose's lime juice mentioned by kaisersozei. Cestes are (not sure if it is the correct english word, im Dutch ) scrapings of the peel of a lemon.

I wouldent go down into the the high 3's for the yeasting part tho a steady drop from around 5 to around 4.2 is a much healthier enviroment for most yeast cultures.

What yeast are you planning on usng Bottom fermenting or top fermenting?