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:

  1. 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
  2. Young must (grape juice) needs a acidic medium to fend off mold infection.
  3. 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.

pH in wine
5 from 1 vote

How to Calibrate pH

pH is one of the most important measurement for a home brewer. Today we will talk about how to calibrate the pH Meter
Prep Time5 mins
Active Time10 mins
Total Time15 mins
Course: home brew
Cuisine: all grain beer, homemade wines
Keyword: home brew reading, meter calibration, pH buffer powder
Yield: 1 meter
Cost: 50


  • Digital pH meter
  • Thermometer


  • 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


You can use Calcium Carbonate if the pH is too acidic (low) and use acid blend (malic acid, citric acid, and tartaric acid) if it is too alkaline (high).

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Rinku George

A doctor who loves beer but is trapped in a hot humid part of South India. Do follow me for ingenious ways to make brews.

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