Significance of pH determination in wort

The increase of pH of wort in years from 1977 to 1983 was not the problem only of Czechoslovakia but of their rivals, too. The effect of a growing district and a variety as well as that of the year was found to be responsible for a barley microflora producing lactic acid. The effect of pH both of the soil and wort was not found. In comparison to the last 20 to 50 years, a decrease of acidity can also be a consequence of the changed malting technology (steeping). The great significance of a decreased pH value of wort was proved on a laboratory scale. As the optimum, the pH value of wort to about 5.6 can be considered.