FC214D pH-elektrode for ølanalyse, DIN-kontakt

FC214D is a pH electrode specially designed for use with the HI-99151 Beer Analysis portable pH meter.

The body of the electrode is made from titanium, which provides an unbreakable structure that allows the transfer of heat to the internal temperature sensor for rapid temperature compensation.

An integral part of any pH electrode is the reference junction. The reference junction is a part of the electrode that allows for the flow of ions located in the reference cell into the sample being measured. It is vital that this flow occurs in order to complete an electrical circuit. Any clogging of the reference junction will prevent the circuit from being completed and will result in readings that are erratic and/or constantly drifting. A typical pH electrode has a junction made of ceramic material. This ceramic material can be easily clogged by samples, such as mash with a high solids content or wort that is viscous.

With the cloth junction is is possible to clear the junction by simply extracting 1/8 inch of the junction from the electrode. This exposes a new portion, resulting in a renewed junction.

Key features:

• Amplified electrode - Provides a fast, stable response that is immune to electrical noise due to static discharge
• Maintenance free gel filled electrode – no fill solution required
• Highly durable titanium body
• Extendable cloth junction to prevent clogging
• High temperature glass

The effects of pH in Brewing

In the brewing process, the enzymes required to convert starch into sugar are pH-sensitive, with an optimal pH of 5.2 to 5.6. Different compounds are used to adjust the pH including phosphoric acid, lactic and gypsum.

Wort clarity and break formation are also affected by pH, protein coagulation occurs during wort building, where the optimum pH is around pH 4.9, though a common boil pH is pH 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 utilisation during the wort boil is also affected by pH; as pH increases, the solubility of hop resins increase. A high pH also increases the release of tannins, resulting in a harsher taste, and tends to favour elevated microbial activity.