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===TA===
Titration is an attempt to quantify an unknown substance with a known one. Titratable acidity asks how much of a given base (in our case sodium hydroxide, NaOH) neutralizes the acid(s) (lactic, phosphoric, etc.) in a volume of liquid, thus estimating both free hydrogen ions and hydrogen ions that are bound to weak acids taht that can react with the strong base and be neutralized <ref>[https://www.umpqua.edu/images/areas-of-study/career-technical/viticulture-enology/downloads/conferences/technical-symposia/2014-dec-wine-chemistry/2014-ts-3-ph-ta-n2.pdf Gump, Barry H. "pH and Titratable Acidity" Presentation. 2014. Retrieved 11/14/2017.]</ref>. The units of TA can be quoted in g/L, or in other words, so many grams (of a specific acid) in so much substrate (beer) brings the pH of that substrate to a predetermined pH (for instance, a pH of 7 or 8.2).
Titratable acidity does not target a specific acid in the liquid you are measuring. Beer is composed of lactic acid, but also phosphoric acid, acetic acid, etc. While the latter are in minute quantities, they still affect the end result. For our purposes (and convention), we assume 100% lactic acid in the sample for our titration.