We had earlier talked about the holy trinity of Residual Sugar (maltiness), Alcohol, and pH in making a successful recipe. The human tongue is very susceptible to these thee flavors and hence seeks a balance constantly.
Apart from that pH is very important for a home brewer because:
- Beer mashing requires a lot of enzyme action over a 2-4 hour long heat cycle. Having the right pH and temperature is crucial to get the best mashing efficiency
- Young must (grape juice) needs a acidic medium to fend off mold infection.
- The amount of SO2 (Campden) one needs to add in finished wine depends strongly on the pH of the bottled wine.
So now that I have set the context, it is time to understand how to calibrate the pH meter.
How to Calibrate pH
- Digital pH meter
- 1 sachet pH calibration buffer powder
- 250 ml distilled water
- Dissolve 1 sachet of pH buffer in 250ml of distilled (deionized water)
- Adjust the temperature so that it does not interfere with th pH reading
- Take the pH meter and dip it in buffer solution for 30 seconds to take the reading.
- Adjust the screw so that 4.01, 6.86 solutions read accurately.
- Now use it on your home brew to measure the pH