Great video! Just one comment that the recommended pH range (5.2-5.5) is at room temp so the sample should be at room temp as well even if the meter has ATC. Measurements at higher temp will give lower pH 👍
Thank you, I got one of these a couple of years back, calibrated it but then wasn't ever too sure how I adjusted the pH of the mash. Mines only every been used for checking my ChemSan is still below 3.2 🙂 The calibration was a bit of a pain, I'm not sure about anyone else but I sturggled to find (or make) distilled water, I think I ended up using Spotless Water, which I use for my brews.
Id recommend waiting at least 15 mins into the mash before taking a first reading to allow the grains to adjust the mash pH down naturally... Otherwise you may overshoot the pH by adding too much lactoc acid...
If I recall my student days correctly, you did have to keep glass bulb sensors in buffer solution so they were ready to use after calibration. As the pocket pH meters are not in constant use they should be calibrated each day they are used. Happy to be corrected,
That's right. The ideal storage solution is a potassium chloride solution at the concentration specified for your meter. You can use the the ph4 buffer solution as an alternative, and that's handy since you also need that for calibration.
The one we sell says to store dry after use on the instructions. Others may vary, check your manufactures instructions for the details on how best to store
How often should you calibrate it? Every brew? Every 5-10 brews? Once every 6-12 months?
I've just done mine after changing the battery - would be interested in other views ..
Some would say every time you want to use it, others would say periodically. It's really about how precise you wish to be on the topic
Great video! Just one comment that the recommended pH range (5.2-5.5) is at room temp so the sample should be at room temp as well even if the meter has ATC. Measurements at higher temp will give lower pH 👍
Thanks for the info!
I definitely have to get one of those meters! Calibrating mine involves turning a tiny screw that you can't see while looking at the pH readout ...
Oh wow... that sounds like fun!
Thank you, I got one of these a couple of years back, calibrated it but then wasn't ever too sure how I adjusted the pH of the mash. Mines only every been used for checking my ChemSan is still below 3.2 🙂
The calibration was a bit of a pain, I'm not sure about anyone else but I sturggled to find (or make) distilled water, I think I ended up using Spotless Water, which I use for my brews.
Distilled water for car batteries is an option or make your own using an air still 😉
Id recommend waiting at least 15 mins into the mash before taking a first reading to allow the grains to adjust the mash pH down naturally... Otherwise you may overshoot the pH by adding too much lactoc acid...
Brilliant video guys, really helpful information
Glad you liked it!
calibrate according to the manufactures manual. store according to the manufactures manual
Good explanation. What the best way to store them? I understand you need to keep the bulb from drying out
If I recall my student days correctly, you did have to keep glass bulb sensors in buffer solution so they were ready to use after calibration. As the pocket pH meters are not in constant use they should be calibrated each day they are used.
Happy to be corrected,
That's right. The ideal storage solution is a potassium chloride solution at the concentration specified for your meter. You can use the the ph4 buffer solution as an alternative, and that's handy since you also need that for calibration.
The one we sell says to store dry after use on the instructions. Others may vary, check your manufactures instructions for the details on how best to store
Do you know if Deionized water can be used instead of Distilled water. I also have an RO system so can RO water be used?
Yes it can, I wouldn't use RO as the PH can be out of whack and be more acidic
👍🍺