pH and Titratable Acidity

Regular pH testing can ensure consistency of the brewing process and is a great way to monitor fermentation performance. Titrateable acidity (TA) is used to quantify the number of organic acids in a product, for beer this is assumed to be lactic acid. pH Acidity is TTB Certified, ASBC Methods: Beer‑8 and Beer‑9.

All services require an estimated sample volume of 12oz/355mL, unless otherwise noted.