The 2 tests for brew are:

1: pH of the brew

2: The TTA (titratable acidity)

Equipment needed with Cole Parmer part numbers (www.coleparmer.com) the part numbers may have changed:

pH Meter Part Number EW-59503-00

burett Part Number EW-07879-10

250ml beakers Part Number EW-06000-40

pH Electrode Part Number EW-59503-50

Chemicals

.1N Sodium Hydroxide part Number EW-86982-90

pH 4.01 Calibrating Solution Part Number EW-00654-00

pH 7.0 Calibrating Solution Part Number EW-00654-04

pH 9.0 Calibrating Solution Part Number EW-00654-08

Distilled Water

Basic Procedure

Get a sample of Brew from the Cold tank from transfer line.

Weigh 20 g of brew into a clean beaker

Add 100 ml of distilled water to the 20 g of brew in the beaker

Stir the sample well

Put the pH probe into the mixture and obtain reading and record as the pH

Slowly add .1N Sodium Hydroxide to the sample while stirring well

When the pH reads 6.6 stop adding Sodium Hydroxide.

The amount of .1N Sodium Hydroxide added to obtain a pH of 6.6 is the TTA.

The procedure for dough is the same, but use 15g of dough