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Brewing beer is a blend of art and science. However, measuring the pH of beer to achieve the ideal brew can be complicated by one common issue: clogged pH sensors. During the initial stages of beer production, leftover grains and suspended particles can easily obstruct conventional sensor junctions, hindering the outflow of the electrolyte. As a result, traditional ceramic junctions not only slow down response times but also lead to unstable and unreliable readings—definitely not ideal for crafting the desired pint!
Introducing the InLab Versatile Pro pH Sensor from METTLER TOLEDO!
This economical solution is designed for precise routine measurements in the quality control of beer and alcoholic beverages. With its innovative replaceable ceramic junction, you can easily change the junction when it becomes clogged, making the replacement process much simpler than with standard ceramic junctions.
But that’s just the beginning! The InLab Versatile Pro pH sensor offers a variety of advantages specifically tailored to measuring beer samples.
Discover the Full Range of Benefits
Download our detailed application note now to learn more about how the InLab Versatile Pro pH sensor can enhance your brewing process and ensure the quality of your products. Don’t let clogged sensors compromise your craft—opt for precision with METTLER TOLEDO!
Below, we further explore the pH of beer.
Why Is Measuring the pH of Beer Essential?
Measuring the pH of beer is crucial for imparting the right flavor and aroma while maintaining high quality. The length of fermentation significantly affects the flavor of the beverage, and this process depends on the pH of the feed solution. The pH value influences the physicochemical and biological properties that develop the unique aroma, texture, and flavor of the final product. To achieve quality and consistency in all batches, monitoring the pH of beer samples is vital.
What Are the Different Stages of Beer Manufacturing Where pH Measurement Takes Place?
Beer production involves various steps, including malting, mashing, boiling, fermentation, maturation, filtration, carbonation, and cellaring, resulting in a complex biochemical process. Each of these steps influences the taste, flavor profile, and alcohol content of the beer. Therefore, monitoring the pH levels during the different stages of beer manufacturing is an important quality parameter. Inaccurate results can lead to inconsistencies in quality, yield, and taste, ultimately reducing the production efficiency of the finished batch.
