An accurate, reliable pH meter is arguably the single most important piece of lab equipment to invest in for a winery. pH is not only the most common analysis a wine lab will perform, it’s also debatably the one parameter in a winery’s lab testing that most reflects the overall health of your wine.
The last few years there has been an influx of unusual brews that have now become the trend. Ever wonder where these enticing beverages such as sour beers came from? Or about what makes a sour beer sour?
The other fermentation in wine, malolactic fermentation. It can provide wonderful full flavors to wine, but how do you monitor the process? Read on to find out!
pH affects every stage of the beer brewing process. When should you test? What pH should that stage be? Find out here.
Whether your operation is small or large, a wine lab is a key part of improving your winery's wine. Everything from pH, to turbidity can affect your business's journey from grape to glass.
Whether you are a homebrewer, work for a nano, micro or regional brewery, the end goal is the same; you want to make a clean, consistent, flavorful beer. Use this blog as your beer and brewing guide, learn the basics and how to track your progress from grain to glass.
Often we hear, “The water is what makes it taste so good” when we talk about certain foods and drinks. But how exactly does the water affect these things?
Monitoring pH is important in kombucha brewing, not so much for taste, but for identifying when the kombucha is protected from harmful microorganisms
From beer brewers to environmentalists and educators, our top 10 products of 2016 list has something for every Hanna customer.
By following these eight steps, you can be sure your wine lab is always ready to handle all your testing needs including pH, SO2, ORP, TA, and refractometry.
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