pH might not be the most effective method for measuring the perceived sourness when brewing beer. Due to various acid strengths and the buffering capacity of different worts, titratable acidity (TA) is the true test. Measuring titratable acidity is an incredibly useful and practical way to really discover the true sourness of your beer. TA measures free hydrogen ions and hydrogen atoms bound to organic acids, meaning that the reading directly correlates to the amount of acid that has been produced during fermentation. Learn more from Omega Yeast’s Innovation Brewer, Chris Bernardo.
CHRIS BERNARDO INNOVATION BREWER, OMEGA YEAST
Click below for a PDF of this session’s presentation slides:
Listen to four craft beer industry veterans discuss trends specific to the Nano segment covering the financial, marketing and sales, equipment, and ingredient side.
You’ve already made the big investment in your brewhouse and fermenters and are using this equipment to make great beer. But you really need to regularly maintain your brewing equipment for the
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