HANNA® instruments Catálogo General v38

Application Importance The measurement of pH during the beer making process is important due to the effect it has on enzymatic activity in the mash, yeast activity in fermentation, and the incorporation of flavoring components. Monitoring and controlling the pH allows for a consistent flavor profile and ensures a stable product. The brewer is faced with a number of challenges when measuring pH. The mash has a high content of semi-solids and sugars are formed from the conversion of starch by enzymatic activity. Both can pose problems, including coating the glass and clogging the junction. The mash and cooled wort after boiling are typically above room temperature, which leads to the degradation of the sensitive glass. To overcome these challenges the HI98167 beer pH meter is supplied with a uniquely design titanium body pH electrode. In the brewing process, the enzymes required to convert the starch into sugar are pH-sensitive with an optimal pH range between 5.2 pH and 5.6 pH. Different compounds are used to adjust the pH including phosphoric acid, lactic acid, and gypsum. Wort clarity and break formation are also affected by pH. Protein coagulation occurs during wort boiling, where the optimum pH is around 4.9, even though a common boil pH is 5.2. A pH that is too high will not only inhibit coagulation but also promote browning due to the interaction of amino acids and reducing sugars. Hop utilization during the wort boil is also affected by pH. As pH increases, the solubility of hop resins increases. Unfortunately for hop lovers, a high pH also increases the release of tannins resulting in a harsher taste. Higher pH also favors elevated microbial activity. As a living catalyst, yeast maintains a pH around 6.5 within its cells; however, the preference is to inhabit a more acidic environment. During the fermentation stage, the pH should be lower to accommodate the yeast and also to ensure microbial stability and consistent flavoring of the beer; an optimal pH range during fermentation is between pH 4.1 and 4.3. Specifications FC2143 Description pH electrode Reference single, Ag/AgCl Junction cloth Electrolyte gel Max Pressure 3 bar Range pH: 0 to 12 Recommended Operating Temperature 0 to 80°C (32 to 176°F) Glass Type LT (low temperature) Tip /Shape flat Temperature Sensor yes Amplifier yes Body Material titanium with HT glass sensor Cable coaxial; 1 m (3.3’) Connection quick connect DIN FC2143 pH / Temperature Probe for Beer The FC2143 pH electrode is a flat tip pH sensor made with specialized glass to provide a long life when measuring temperatures up to 80°C. A built in temperature sensor compensates for temperature variations. The probe has a built in amplifier and a titanium body that acts as a matching pin to reduce noise as a result from the effect that humidity has on probe connection to the meter. The FC2143 connects to the HI98167 with a quickconnect, waterproof DIN connector, allowing for a secure, non-threaded attachment. Titanium Body A pH measurement is a very sensitive voltage measurement that is susceptible to interference. To reduce this susceptibility the titanium body serves as a matching pin. A matching pin is a differential measurement technique used to eliminate electrical noise in the measurement system. Flat Tip pH Sensor The flat tip sensor allows for easy cleaning of the pH sensing surface as solids from mash and cooled wort collect on the surface. Quick Connect DIN Connector This secure waterproof connector allows for a single cable to be used for both pH and temperature measurements. 2 pH 2.93 www.hannainst.com | portable

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