ASBC Sampling Plan Tools​​


​​​Where is the pH Meter Used?

pH in an important component of virtually every step of the brewing process, including brewing water, mash, sparge, wort, beer, and packaged product.


< Return to the pH Meter​



1. Malt
2. Mill
3. Mash
ADD: Water
4. Lauter
REMOVE: Grain
5. Kettle
ADD: Hops
6. Whirl
REMOVE: Trub
7. Heat EX
ADD: O2 + Yeast
8. Ferment
REMOVE: Trub
9. Condition
ADD: Hops
10. Clarify
ADD: CO2
11. Brite
ADD: CO2
12: Bottle,
Can or Keg
 

Step 3: Mash
Mash pH should be controlled in the optimal range for enzyme activity

Water
Water pH can be monitored for stability

Step 5 & 7: Kettle and Heat Exchange
Wort pH can be monitored for batch-to-batch consistency

Step 8: Ferment
Fermentation kinetics, including pH, should be monitored daily until the tank is cooled and compared to historical trends. Uptick in pH at the end of fermentation could be an indication of autolysis

Step 11 & 12: Brite and Package
Finished brite and packaged beer pH should be monitored for batch-to-batch consistency and compared to prior values to rule out chemical ingress or spoiler activity

Tips on pH
  • pH can be an indicator of sever chemical ingress as part of a HACCP program
  • Comparing initial package pH to archive sample pH for the same batch is a good way to rule out spoiler issues - pH is typically very stable over time
  • Always de-carbonate carbonated samples prior to taking pH
  • Track the calibration slope to monitor the health of your electrode over time
  • Ensure it is cleaned and stored in storage solution as appropriate
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