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pH measurement solution for wort boiling

pH measurement solution for wort boiling

What is measured and for what reason:

The right pH is essential the for a successful boiling process, because taste and color, but also hop isomerisation can be controlled better in specific pH ranges.

Why is it special:

The wort is sticky because of sugar and proteins. The temperature in the vessels is between 98 and 104°C. The vessels are cleaned with a CIP system.

How can it be solved best:

The pH system, build with an Endress+Hauser electrode, glass or ISFET, combined with an CPA 475 retractable process connection and a CPG 30 cleaning and calibration device fits perfect, because the sensor can be cleaned, even if the production is ongoing. The calibration system provides a stable quality and process control without manual work.

Para más información: Endress+Hauser GmbH

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