Increasing hop yield with ionised water
Test brews | Yield of hop bitter substances is key to efficient use of hops. However, solubility of α-acids in an aqueous environment strongly depends on pH value and temperature. In this respect, wort does not offer optimal conditions for adequate isomerisation of α-acids. When ionising water, a by-product having an alkaline environment is formed. This is used for isomerisation of hop α-acids and for raising yield of bitter substances.
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