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.
Make your production brew days less stressful. Let’s look at ways to improve your brewing production workflow with everything from ingredient and brewery prep before your brew day to putting good standard
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