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* Pipettes and glassware, with precision down to 0.1 mL. Alternatively, you can use a precision scale to dose the base into the beer, if you know the density of both liquids (preferred method).
We need a precise volume of the beer and the specific gravity of the beer. If the specific gravity cannot be measured easily for some reason, then estimating it will be fine for this equation since small differences in specific gravity don't greatly impact the results of the equation. In this caseexample, we have 15 mL. We also need NaOH in liquid form. Typically, it is sold in 0.1M form. Now, the trickiest part of this is adding precise amounts of NaOH (say, 0.1-0.5 mL at time), to your 15 mL of beer. Every time you add NaOH, you must vigorously stir the sample so it is well-mixed. Then you can measure its pH. You continue this until you reach the desired pH baseline of 8.2.
:''Note: The baseline value of 8.2 pH is somewhat arbitrary, but it is the US (ASBC<ref>[http://methods.asbcnet.org/summaries/beer-8.aspx ASBC Methods of Analysis. Total Acidity. Retrieved 11/8/2017.]</ref>) and Australian industry standard. A pH of 7 is a neutral pH and the pH of water, whereas ~8.2 is near the equivalence point for a lactic acid/sodium hydroxide reaction. A pH of 8.2 is also where a titration dye, phenolphthalein, changes color. A well-calibrated pH meter is easier to use than dye, not to mention its superior accuracy and precision, if used correctly (well-calibrated, probe well-maintained, etc.). A pH of 7 is the European industry standard for measuring TA in wine <ref>[http://www.awri.com.au/wp-content/uploads//TN14.pdf "TN14 - Interconversion of acidity units" Industry Development and Support. Australian Wine Research Institute. Retrieved 09/15/2016.]</ref>. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1877187898976082/ this MTF thread].''