pH

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, details how pH, water chemistry, hop varieties, and grain choices are all among the knobs you can turn to shape your ideal perception of bitterness in West Coast–style, hop-forward beers.

The world can thank beer for a greater understanding of acids, how they behave, and how best to measure them—and this knowledge continues to be of great asset to brewers today.

The pH of wort affects flavor, clarity, hop utilization, and more. Longtime Port City head brewer Jonathan Reeves explains why water and pH adjustment—and measuring it at different steps in the brewing process—is a key to brewing consistently great beer.

Denny Foster, founder of Main & Mill Brewing, talks about adjusting mash pH and water depending on what you're brewing via parti-gyle—and tools to make it easier.

Rowley Farmhouse Ales of Santa Fe, New Mexico, is carving out a sour and funky niche in the Southwestern desert.

James Priest of The Referend Bier Blendery in Pennington, New Jersey, has thought a lot about pH and making sure it’s just right for his beers. Here he shares his insight on what he’s learned and put into practice.

There are a number of steps or methods that you can use when homebrewing and have the need to adjust your pH. In this video tip learn about the process from Stu Blake of Second Act Beer.

In this 110-minute video, 2nd Act Beer Founder Stu Blake covers homebrew instrumentation, readings, interpretation, and actions you can take following the readings, helping you make better, more consistent beer.