Kaiser
Well-Known Member
I have been working on a few articles about pH for a while. The intent is to provide more insight on the subject of pH from a brewer's point of view. The first article deals with pH basics: what it is, how it is affected and measured. While there are a lot of formulas that could have been presented in that article I intentionally refrained from presenting them b/c that tends to scare people away. And the ones who understand these formulas will be getting their info from other places anyway
The last thing I had to do tonight was to prepare and take pictures of the red cabbage juice pH series. Until I started looking into this pH stuff I didn't even know that the color of red cabbage juice is pH sensitive. It sure made for a neat experiment and pictures but is not very applicable to brewing practice:
An Overview of pH - German Brewing Techniques
I think that the key to understanding pH in brewing is understanding how pH affects the disassociation of weak acids and bases. I hope that I did a good enough job with that.
I always appreciate feedback
Kai
The last thing I had to do tonight was to prepare and take pictures of the red cabbage juice pH series. Until I started looking into this pH stuff I didn't even know that the color of red cabbage juice is pH sensitive. It sure made for a neat experiment and pictures but is not very applicable to brewing practice:
An Overview of pH - German Brewing Techniques
I think that the key to understanding pH in brewing is understanding how pH affects the disassociation of weak acids and bases. I hope that I did a good enough job with that.
I always appreciate feedback
Kai