Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Brew Science > pH stability of wort
Reply
 
LinkBack Thread Tools
Old 02-20-2010, 05:40 PM   #1
BuzzCraft
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Blacksburg, VA
Posts: 426
Default pH stability of wort

not sure if this qualifies as "brew science", but thought i'd post here first. does any one know how long pH will remain stable in a wort sample?

i have access to accurate pH meters at work and was wondering whether i can collect samples of wort during various stages of the mash/sparge process and check them the next day.

any information related to this would be appreciated (i.e. need to bring samples up to enzyme denaturing temp before storing?....wouldn't think this would affect things. freeze or refrigerate samples?, etc)


thanks.

__________________
BuzzCraft is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 05:05 AM   #2
Retroviridae
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Princeton, NJ
Posts: 55
Default

pH will vary with temperature, dissolved CO2, and ongoing chemical reactions (especially metabolism of any bugs). I'd freeze the samples to slow any chemical reactions, enzymatic activity, and any yeast/bacteria that get in it. But cooling will change pH a little and allow more dissolved CO2. Ultimately it depends on how buffered your water it. High hardness will be more resistant to pH change - both during mash and during storage/transport to pH meter.

__________________

Random Fact: Human Immunodeficiency Virus particles have approximately the same density of 1.170 wort. I know because I float them on a sucrose gradient in the lab to purify them for research.

Primary: nada

Drinking: Belgian strong golden, Northern Brown, Porter

Retroviridae is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 01:51 PM   #3
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 40 Times on 39 Posts

Default

The information is not very valuable the next day, as you can't respond to it (until the next brew day but that is a very slow feedback process).

I would recommend a pH meter at home as a good investment. A field quality meter at home is more useful for mash pH than a lab quality meter 2 days later.

However, if I had access to a lab quality meter every day at work I would certainly use it to measure finished beer pH, probably on all of my beers (something I don't do now unless I suspect a problem).

ETA: I could guess at some factors that would affect pH stability, but not the magnitude of effect.

If I were you, I would mash a few ounces of grain in a travel coffee mug or something at work some day. Then you can get a pH reading during mashing and store samples for a couple days in a couple different ways and see empirically if any or all storage methods result in a stable pH.

__________________

remilard is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2010, 10:51 PM   #4
BuzzCraft
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Blacksburg, VA
Posts: 426
Default

Thanks for both of your replies and the information you've provided. Sounds like some testing is in order.

Based on previous tests with a borrowed meter at home, I think I'm pretty close on my mash pH. Although you're correct that I can't respond directly, I'm just hoping to get ball parks for different beer colors that I brew. If I know that I can adjust to proper pH for a beer of "X" SRM using "X" amounts of various salts, I won't bother checking pH in the future. I would think that I could come up with 4-6 buffering protocols that would cover the range of styles/colors I brew (fyi, I have very soft water here) and employ them in my brewing. Perhaps there is fallacy in that approach?

__________________
BuzzCraft is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wort stability test Piotr Brew Science 2 07-01-2009 05:46 PM
Wort PH stability Beerbelly85214 Extract Brewing 0 02-13-2009 09:50 PM
Hop Trellis Stability left field brewer Hops Growing 9 07-29-2008 07:04 PM
homebrew stability tagz General Techniques 9 03-11-2008 03:11 AM
Flavor Stability? Khirsah17 All Grain & Partial Mash Brewing 8 07-04-2007 03:07 PM



Newest Threads

LATEST SPONSOR DEALS