Homebrewing Application Notes

Benefits of the miniLab Pocket-sized pH meter:

	Rugged- no glass to break and waterproof
	Portable- can go anywhere you go to monitor your pool’s pH levels
	Easy to use- stores dry and easy to calibrate
	Easy to clean- with toothbrush and detergent
	Long-lasting- 15,000-20,000 tests typically

In the homebrewing industry, the most critical stage for pH measurement is the mash, especially during starch conversion. The malt enzymes a- and b-amalyse need a slightly acidic pH level to do their job. A pH range from 5.0 to 5.7 is fine, but lower pH values like 5.1 to 5.3 are best. It’s important to measure pH at room temperature. Displacement can cause pH to read lower at mash temperatures than at room temperature. Cool the sample of liquid mash before reading, unless one is using the miniLab pH meter, which has an automatic temperature compensation built in to make reading easier and more accurate.

The pH of wort in the kettle is important as well and should be monitored closely. The best range is equal to that of the mash. Wort and mash pH values are similar, but if one’s sparge water is alkaline, the wort pH can be higher. Correct this difference by adjusting the pH of the sparge water or the wort with acid. Phosphoric acid is preferred for pH adjustments. It is safer than other mineral acids and more stable than organic acids.

The pH of fermenting beer drops quickly once fermentation starts, usually nearing its final value after 24 hours. Generally, ales have a slightly lower pH than lagers; normal pH values for ale are between 4.0 and 4.5 and lager values are 4.4 to 4.7, but each strain of yeast has different characteristics. If working with only a few yeast strains, check the pH of the fermented beers to obtain an idea of what the yeast is doing. If the pH values go up or down over repeated batches, it may signal a symptom of contamination, requiring a fresh yeast culture. The pH reading on this is valuable because a person alone may not detect a gradual change in their beer, while the miniLab pH meter can.

Carbon dioxide has a large effect on the pH measurement of fermented beer, so always degas the sample before measuring it. A blender is the easiest tool to degas beer. The pH of the fermented beer changes only slightly during lagering and conditioning. Check it before bottling if there is any suspicion of a slow-working infection.

As you can see, pH measurement is very important to your homebrewing procedure. In order to ensure the best quality, use the miniLab Pocket-sized pH meter with durable silicon chip sensor. Conventional probes have glass bulb sensors, which are easily broken or clogged. The IQ silicon chip sensor eliminates these problems. Our probes have no glass to break and are easy to clean with a toothbrush and detergent. Don’t waste testing time maintaining delicate sensors. IQ guarantees rugged and reliable pH measuring equipment. In order to view the miniLab pH meter and get more details, click here.