Water Chemistry - pH

pH: The Hidden Driver of Mash & Ferment

pH quietly controls enzyme efficiency, yeast health, and flavour balance. This visual shows where pH matters most in mashing and fermentation.

• Too low: enzymes inactivate, yeast stressed.
• Optimum ranges: 5.2–5.6 for mashing, 4.0–4.5 for fermentation.
• Too high: enzymes slow, tannins extract, yeast fails.

📌 High-resolution pH scale graphic — clear and practical for reference or training.

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Suitable for print, projection, or digital use

• Copyright footer included; watermark removed