Beer Analysis

images1

Why is it important to meausre water and grain in beer?

In almost all cases, adjusting the brewing water pH is the first ste of the process. Clean, potable water is the basis for all beer, but a specific range for pH is preferred for brewing water. Once heated water is mixed with milled grain to produce a mash usually with malted barley. Maintaining the correct pH of for critical enzymes during the mash ensures the proper conversion of starces and degradation of haze causing proteins. There are naturally acidifying properties of malt, but many brewers additionally adjust the water with calcium sulfate or food grade acid. Brewers normally look for a mash of pH 5.2-5.5. Water and mash temperature is also very important at this stage, as enzymes can become denatured at elevated temperatures.

What happens in aging and storage of beer?

At the end of fermentation, beer is usually cooled down to finish or condition. Most of the yeast and some protein will settle out at this point. The beer builds up carbonation as the remaining yeast utilizes the last of the fermentable extract. Along with carbonation levels, brewers look at dissolved oxygen levels just before sending the beer to filtration.

   
 
Hint!
HI98193 Waterproof Portable Dissolved Oxygen...

The HI98193 is a rugged, portable dissolved oxygen (DO)...

R 15,086.00 *

Hint!
HI98190 Waterproof pH/ ORP Meter

The HI98190 is a rugged, portable pH meter with the...

R 12,142.00 *

HI 847492-02 Haze Meter for Beer Quality...

Utilizes Fast Tracker—Tag ID System LED optical system PC...

R 19,011.00 *

HI 99151 Portable Waterproof pH Meter for...

HI 99151 is a portable waterproof pH and temperature...

R 9,689.00 *

Hint!
HI 2004-02 edge - Dissolved Oxygen Meter

Hanna Instruments is proud to introduce the world’s most...

R 13,712.00 *

HI 2020-02 edge™ - pH Meter

Hanna Instruments is proud to introduce the world’s most...

R 10,033.00 *