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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.


The HI99151 uses the FC214D amplified pH electrode with titanium body. This specialized electrode offers numerous features that improve pH testing in beer. An integrated temperature sensor allows for temperature compensated pH measurements without the need for a separate temperature probe. The probe’s spheric sensing tip has a wide surface area for measurement in aqueous solutions.

A typical pH electrode has a junction made of cloth material. This cloth material can be easily clogged by samples such as mash, which has a high solids content, or wort, which is viscous. With the cloth junction of the FC214D it is possible to clear any obstruction by simply extracting 1/8” of the junction from the electrode. This exposes a new, renewed portion.