Wort
clarity and break formation are also affected by pH. Protein
coagulation occurs during wort boiling, where the optimum pH is around
4.9, even though a common boil pH is 5.2. A pH that is too high will
not only inhibit coagulation but also promote browning due to the
interaction of amino acids and reducing sugars.
Hop
utilization during the wort boil is also affected by pH. As pH
increases, the solubility of hop resins increases. Unfortunately for
hop lovers, a high pH also increases the release of tannins resulting
in a harsher taste. Higher pH also favors elevated microbial activity.
As
a living catalyst, yeast maintains a pH around 6.5 within its cells;
however, the preference is to inhabit a more acidic environment.
During the fermentation stage, the pH should be lower to accommodate
the yeast and also to ensure microbial stability and consistent
flavoring of the beer; an optimal pH range during fermentation is
between pH 4.1 and 4.3.
This
pH electrode can be used to measure the wort before and after boiling.
It is important to note that if used after the boil that the wort be
allowed to cool to below 80 oC
(176 oF)
in order to prevent damaging the sensitive glass.
