pH is an important factor in beer brewing and in all processes involving water. The concept of pH was introduced by brewing scientist Søren Sørensen at Carlsberg Laboratory in 1909. When you experience a brewing problem, such as poor extract, haze, or off flavors, it is likely that pH is involved.
In this session, we discuss what pH is, its origin in brewing science, why pH matters in brewing, how pH is measured, and parameters you can adjust to influence pH. You will also learn about the pH meter, its principles, selection, care, and use.
- Discuss what pH is and how it affects your beer
- Learn techniques for measuring and controlling pH
- Understand proper selection, care, and use of a pH meter
About the Speaker
Dr. Roger Barth is a physical chemist and an accomplished homebrewer. He taught chemistry at West Chester University in West Chester, Pa., from 1985 to 2021. In 2009 he created a new course called The Chemistry of Beer, for which he is textbook’s author. He is the co-author, with Dr. Matthew Farber, of a comprehensive textbook on brewing science.