The Effects of pH in Brewing In the brewing process, the enzymes required to convert starch into sugar are pH-sensitive, with an optimal pH of 5.2 to 5.6. Different compounds are used to adjust the pH including phosphoric acid, lactic acid, and gypsum. Wort clarity and break formation are also affected by pH. Protein coagulation occurs during wort boiling, where the optimum pH is around pH 4.9, though a common boil pH is pH 5.2. A pH that is too high will not only inhibit coagulation, but also promote browning due to the interaction of amino acids and reducing sugars. Hop utilization during the wort boil is also affected by pH; as pH increases, the solubility of hop resins increase. A high pH also increases the release of tannins, resulting in a harsher taste, and tends to favor elevated microbial activity. FC2143 Amplified pH Electrode • Amplified electrode · Provides a fast, stable response that is immune to electrical noise due to static discharge • Maintenance free gel filled electrode · No fill solution required • Highly durable titanium body • Low temperature glass The HI99151 beer pH meter uses the titanium bodied FC2143 amplified pH electrode with built-in temperature sensor. The amplified electrode provides a fast, stable response that is immune to electrical noise due to static discharge. The body of the electrode is made from titanium, which provides an unbreakable structure. 2 pH 2.117 www.hannainst.com | portable
RkJQdWJsaXNoZXIy MTI3NTM=