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:
Your Malt COA is a valuable brewing tool if you know how to use the listed numbers. It can be a roadmap to maximize your malt during a brew day and that
One of the biggest blind spots and areas of concern for new breweries starting up is getting a grasp on all the legal paperwork required for both a small business and especially
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