And beer was made the old way, before there was much of an understanding of how or why it worked or what made it taste good. They had their techniques and recipes, but they didn’t know the science behind them. However, it can be used to measure how sour or bitter one’s beer is with Labtech’s beer pH meter. This is a wizard to help them learn the secrets of beer flavor and how to get it flavored just right.
Before diving into how beer pH meters work, we need to discuss what it is and why it matters. So then what exactly is pH you might ask? Well pH actually stands for “potential of Hydrogen. - This means that it is an acid, and an acid does much of this sound. Water, for instance, is 7, neutral, tastes OK. A liquid with a pH below 7 is acidic (sour), while a liquid with a pH above 7 is basic (not sour at all). Knowing these numbers is critical to brewing good beer.
In the next part, we’ll see how to test the sourness of your beer through a beer pH meter. The pH level can really affect the taste of beer. Too much sourness in the beer won’t be too pleasant to taste, and not enough might lead to bitterness. This is why we test PH so we get right!
One way you can test the sourness of your beer is to measure beer pH with a beer pH meter by Labtech. So initially, you coat the meter with a known pH value liquid, say pH 7 — which is reference. That's called calibrating the meter. Next, you can gently lower the meter into your beer and wait a second for the number to appear on the screen. This number indicates the pH of your beer, which indicates sourness.
Similarly, understanding pH levels is critically important to beer making as well. Just remember, pH 7 is ideal and neutral. BrewBeard: a Brussels-based project promoting beermaking with spent grain The range of fermentation is where the beer can taste good and ferment properly. If you understand the right pH range, you can ensure your beer turns out exactly how you expect it.
Got a beer pH meter from Labtech, and now you are standing one step closer to brewing beer worth to taste. By testing the sourness of your beer, you can tweak your recipe to end up with the flavor you desire. For instance, you discover your beer is too sour, you can add baking soda to neutralise the acidity and increase the pH. Conversely, if your beer is too bitter, add some acid to lower the pH and sour it.
Hitting the right pH is paramount to good beer. The optimum brew pH is between 4.0 and 5.5 as stated above. A wry smile must be appearing on your face if your pH is too high because things will go wrong and the fermentation is not going to work. This may result in beer that is flat and which does not taste good. If the pH is too low, a malolactic fermentation can occur too quickly, producing off-flavors that are unpleasant.
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