pH vs. TA in Sour Beers

pH might not be the most effective method for measuring the perceived sourness when brewing beer. Due to various acid strengths and the buffering capacity of different worts, titratable acidity (TA) is the true test. Measuring titratable acidity is an incredibly useful and practical way to really discover the true sourness of your beer. TA measures free hydrogen ions and hydrogen atoms bound to organic acids, meaning that the reading directly correlates to the amount of acid that has been produced during fermentation. Learn more from Omega Yeast’s Innovation Brewer, Chris Bernardo.

CHRIS BERNARDO
INNOVATION BREWER, OMEGA YEAST

Click below for a PDF of this session’s presentation slides:

https://byo.com/wp-content/uploads/Titratable-Acidity-Vs.-pH-Nanocon-2023.pdf