Acidic reads still over 5.0
I just made another batch, it’s not my first batch, I’m using a starter whey sterilized everything, heated my slurry to 190 degrees then let it cool before to 100 degrees before adding in my starter, then added in the rest of my organic H&H, set my temp to 106 and time to 36 hours and it came out beautifully. Smells nice, tastes great but the acidity is showing about 5.3. What gives?! I’m fermenting my batches separately by the way. The L.R. Separately than the gasseri and bacillus.