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:
Using email strategically can be a cost-effective way to boost beer sales, brand awareness, customer loyalty, and business in the taproom. But the key word is strategic – how much do you
How big or small a brewing system do you want to have in place at your planned brewery? That’s a pretty big question to answer and there are lots of factors to
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