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edit to discussion on using only mass for TA
In summary, the measurement of titratable acidity is a technique to quantify the total acid level of a beer. A major assumption was made: all the acid in the liquid was lactic acid. Two beers could have the same TA measurement, but have differing levels of palatable acidity, due to the acid makeup of the beer.
ASBC Modification Using Only Mass
The ASBC method requires both an accurate beer measurement volume and density. Depending on the quality of lab equipment available, these numbers can have varying error bars. In general, accurate scales are more affordable than accurate volume or density instruments; therefore, only using beer/acid mass will lead to a more consistent measurement.
For a numerical example, assume 15mL beer, 5mL 0.1M NaOH:
[[File:TA_calc.PNG|center|800px|Titratable Acidity Example]]