PH Meter?

[GuingesRock]

Is this one any good? http://www.torontobrewing.ca/servlet/th ... ith/Detail" onclick="window.open(this.href);return false;

Any better suggestions?

Thanks.

[AllanMar]

I can't really say how good that one is (IIRC Noble Grape also sells that one). I've got this one though and really like it:
http://morebeer.com/products/ph-meter-p ... ?site_id=7" onclick="window.open(this.href);return false;

First one I got from morebeer had a bad electrode, so they express mailed me a whole new meter and let me keep the old one (great service).

[NASH]

I've used both, they're both.... meh. Decent for homebrewing, I think.

[mr x]

Probably OK, probe storage is key to long life. Check with local hydroponic stores. Price probably competitive.

FWIW, I have given away all my high end meters. After 10-15 brews, wasn't worth the effort - you know where things are going.

[AllanMar]

FWIW, I have given away all my high end meters. After 10-15 brews, wasn't worth the effort - you know where things are going.

I'd agree, I find myself basically measuring the same thing every time now that I've gotten used to it. You'd probably be best of seeing if you could find one to borrow, get an idea where you are/need to be and then just continue doing that.

[GuingesRock]

(IIRC Noble Grape also sells that one).

Thanks, no shipping and if necessary they'll probably spend an hour telling me how to use it.

http://noblegrape.ca/other/ph-meter-digital/" onclick="window.open(this.href);return false;

[GuingesRock]

Stupid questions ... once you have your meter calibrated etc. how do you measure the mash PH?. Do you dunk the probe in the hot mash? Do you need to separate the wort from the mash (filter it), do you need to take off a sample of wort and cool it first? how long into the mash do you take a reading? Does the PH remain stable throughout the mash, or do you need to test several times.

I think I'm going to start using acidulated malt as well as salts for my beers which are light. 1lb for 10 Gal batch seems to bring the PH down to 5.24 according to EZ water calculator.

Thanks for any help.

[AllanMar]

Stupid questions ... once you have your meter calibrated etc. how do you measure the mash PH?. Do you dunk the probe in the hot mash? Do you need to separate the wort from the mash (filter it), do you need to take off a sample of wort and cool it first? how long into the mash do you take a reading? Does the PH remain stable throughout the mash, or do you need to test several times.

I think I'm going to start using acidulated malt as well as salts for my beers which are light. 1lb for 10 Gal batch seems to bring the PH down to 5.24 according to EZ water calculator.

Thanks for any help.

I just put my probe in the mash. It takes a little bit for the pH to settle out, but I rarely keep measuring it for the entire mash (the higher temps can throw it off a bit, but you can take that in to account).

I adjust the pH if I'm off a bit (lactic or phosphoric acid are two commonly used), but you can do pretty well just with water additions/acid malt/etc.

[Keggermeister]

I bought one years ago,don't really use it anymore.
Maybe I should sell it?

[GuingesRock]

Thanks!

Greg, You were the one that told me before a PH meter was a must. I'm going for it.

Do you have any tips on using one please.

[mr x]

Well, it's a sort of a must. If you look at your water profile, it will probably tell you a lot as well. I'd recommend borrowing one, but it's your dime.

[GuingesRock]

Well, it's a sort of a must. If you look at your water profile, it will probably tell you a lot as well. I'd recommend borrowing one, but it's your dime.

Probably right. Nash says once I'm set, I'll only need to break out the meter from time to time.

I got my meter all calibrated. NG didn't have any electrode storage solution so Kathleen made me some at work by adding the correct amount KCl to PH4 buffer.

[redoubt]

NG didn't have any electrode storage solution so Kathleen made me some at work by adding the correct amount KCl to PH4 buffer.

Psssht. You and your fancy biochemist wife.

I'm glad you got some storage solution for the thing! It's good that you're going through this as I'll likely be sorting out a pH meter sometime soon. Stupid strips are stupid.

Good luck!


-Kirsten

[GuingesRock]

NG didn't have any electrode storage solution so Kathleen made me some at work by adding the correct amount KCl to PH4 buffer.

Psssht. You and your fancy biochemist wife.

I'm glad you got some storage solution for the thing! It's good that you're going through this as I'll likely be sorting out a pH meter sometime soon. Stupid strips are stupid.

Good luck!


-Kirsten

She's great! in a fancy kind of way . I have to say though Ed, NG manager and expert brewer , kindly looked it up and sent me the info on how to make it up. If you need some Kirsten I have lots and you can borrow the meter also, although if you are getting one it makes a nice toy. Ed wasn't sure if the information below was appropriate for that meter but Kathleen says it would be fine. In any case I think NG are getting some in. They carry the necessary buffers for calibrating.

Storing Electrodes

For best results, always keep the pH bulb wet, preferably in a storage solution or in

pH 4.01 buffer with 1/100 part of saturated potassium chloride (KCl) added. Other

pH buffers or tap water are acceptable storage media, but avoid storing in distilled

water because it will deplete the hydration layer of refillable electrodes, and

decrease the life of no refillable electrodes.

From another thread. Something Nash said ...."You'll want to pull a small wort sample from the mash and cool it to get a reading with that meter, you should only stick something like that into the mash if it has automatic temp compensation and I'm pretty sure those ones do not. Even with my auto compensating meter I still cool a sample since the auto function never really seems to be that accurate. So mash in, get it all stirred up, rest 5 mins then pull a sample."