===Equipment Requirements:===
1. # pH Meter with Automatic Temperature Correction 2. # Buffer/Testing Solutions for pH Meter 3. # Buret (100mL recommended) with Stopcock 4. # Buret stand (can be DIY) 5. # 250ml - 500ml Beaker (or pint glass, etc) 6. # 0.1N Sodium Hydroxide (NaOH) 7. # Accurate way to measure 50mL (can use the buret for this, but I recommend a serological pipette or high-grade graduated cylinder) 8. # Coffee filter or some other way to decarbonate beer (shake and vent repeatedly, pour through filter, etc) 9. # Hydrometer
===Procedure===
1. # Calibrate pH meter 2. # Pipette 50mL of decarbonated beer into beaker 3. # Place pH probe and ATC thermometer into beaker, submerge tip in beer 4. # Fill buret with 0.1N NaOH 5. # Open stopcock and add NaOH to the beer until pH meter reaches pH 7.0 6. # Upon reaching 7.0, go slowly until pH meter reads exactly pH 8.2. 7. # Record total amount of NaOH used to reach pH 8.2 8. # Use the following formula to find Titratable Acidity:
==Titratable Acidity = (mL 0.1N NaOH * 0.9) / (mL beer * S.G.)==