pH test strips 5.2 - 6.8 (10 pieces)

Item number: 76221130

10 pieces of test strips with scale pH 5.2 - 6.8, especially for beer, to determine the pH,
Use: Immerse test strips in the liquid for about 3 seconds. Shortly after removal, the pH value can be read by color comparison of the indicator zone with the color samples. The pH of the mash influences the beer quality during a) the enzymatic processes during mashing. This concerns the protein degradation and the conversion of the starch into malt sugar. This may result in reduced extract and a lower degree of fermentation. b) the boiling of the wort by intensified solution of hop bitter substances and reduction of breakage (protein excretion). c) Fermentation due to slower fermentation process and deterioration of yeast breakage. The ideal pH is around 5.6. If the actual ph value is greatly higher, it should be corrected by adding lactic acid or sourmalt. The addition of lactic acid does not comply with the German Purity Law, so breweries use sourmalt to which the lactic acid has been added during production. Caution: Lactic acid (C3H6O3) is often highly concentrated, so it should be added dropwise or diluted. On the skin and eyes, pure lactic acid is corrosive. We recommend the use of sourmalt (Article No. 9000 0060).

Category: Indicators, ph meters and test strips


2,36 €

including 16% VAT. , plus shipping

Shipping time: 3 - 7 workdays



10 pieces of test strips with scale pH 5.2 - 6.8, especially for beer, to determine the pH,
Use: Immerse test strips in the liquid for about 3 seconds. Shortly after removal, the pH value can be read by color comparison of the indicator zone with the color samples. The pH of the mash influences the beer quality during a) the enzymatic processes during mashing. This concerns the protein degradation and the conversion of the starch into malt sugar. This may result in reduced extract and a lower degree of fermentation. b) the boiling of the wort by intensified solution of hop bitter substances and reduction of breakage (protein excretion). c) Fermentation due to slower fermentation process and deterioration of yeast breakage. The ideal pH is around 5.6. If the actual ph value is greatly higher, it should be corrected by adding lactic acid or sourmalt. The addition of lactic acid does not comply with the German Purity Law, so breweries use sourmalt to which the lactic acid has been added during production. Caution: Lactic acid (C3H6O3) is often highly concentrated, so it should be added dropwise or diluted. On the skin and eyes, pure lactic acid is corrosive. We recommend the use of sourmalt (Article No. 9000 0060).

Shipping weight: 0,30 Kg
Product weight: 0,10 Kg
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