The pH of beer has a major impact on beer quality and taste.
pH affects a process called beer mashing. The mixture of crushed malt and hot water is called mash, and it is said that the pH of mash is preferably in the pH range of 5.2 to 5.6.
Exceeding this will have a negative effect on enzyme function and make it easier for tannins, which are the cause of unpleasant flavors, to be extracted. Therefore, controlling the pH of mash is important. Also, if it is less than this, there is a possibility of deterioration and spoilage of the malt.
| When the wort is boiled | pH around 5.0 |
| When yeast is added and fermentation is complete | pH around 4.6 |
| finished beer | pH 4.6 |
There are many pH meters on the market, but why did you choose ATAGO's PAL-pH Plus?
〇 Flat sample stage that is easy to clean
〇 Highly durable electrode
〇 Can be measured with a small amount of sample
〇 No need to replace internal fluid
× Difficult to clean
× fragile
× Sample amount required
× Internal fluid must be replaced
PAL-pH Plus makes pH measurement faster and easier!
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