HI-99151 Portable pH Meter for Beer Analysis

• Complete with pH electrode
• 2 year manufacturer warranty

The HI-99151 is a rugged waterproof, portable pH and temperature meter designed specifically for the brewing industry. The HI-99151 uses the FC214D, a titanium bodied, gel filled pH electrode that features high temperature glass and an extendable cloth junction.

The HI-99151 measures pH from -2.00 to 16.00 pH and temperature from -5.0 to 105.0°C. Automatic calibration is done at one or two points with two sets of buffers and all readings are automatically compensated for temperature variations. Indicators for stability, battery percentage and calibration instructions are viewed on the primary display. The HI-99151 uses three 1.5V AAA batteries for an exceptional battery life of 1200 hours of continuous use.

The Effects of pH in Brewing

In the brewing process, the enzymes required to convert starch into sugar are pH sensitive, with an optimal pH of 5.2 to 5.6. Different compounds are used to adjust the pH including phosphoric acid, lactic acid and gypsum.

Wort clarity, and break formation are also affected by pH. Protein coagulation occurs during wort boiling, where the optimum pH is around pH 4.9, through a common boil pH is pH 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 utilisation during the wort boil is also effected by pH; as pH increases, the solubility of hop resins increase. A high pH also increases the release of tannins, resulting in a harsher taste, and tends to favour elevated microbial activity.

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