Monitoring the pH of the Mash, Wort, and Beer is necessary as the Yeast will develop differing physiological states, and the presence or absence of Organic Acids and the use of mineral Ions during the fermentation process will cause changes in acidity or alkalinity. This in turn affects Enzyme activity in the Yeast.
Prior to, and during the process of fermentation, a measure of the pH of the solution is quite important. The correct pH must be established initially, and should be monitored throughout the process in order to facilitate the complete breakdown of the initial carbohydrates to alcohol. This measure of pH may be accomplished with the Universal pH test paper. In addition, the pH 1-14 test strips can be used to test the acidity (pH) of the juice/must/beer prior to and during the process of fermentation. For an initial measure of the pH of the mash for beer, a narrow range measure can be obtained using the pH 4.6-6.2 test strips.
The pH of Yeast is best at 5.2-5.5. Malted Barley will release Phosphate Ions, and these will cause the water to be buffered at a pH of 5.6. Attaining an optimum pH range will ensure more complete conversion of starches in grain to fermentable sugars. In addition proper hop utilization will occur.