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Originally Posted by RDWHAHB
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What I particularly like here is that this electrode is specifically recommended for your meter.
Quote:
Originally Posted by RDWHAHB
When using pH meters I need to calibrate often, store the electrode in storage solution (not dry or DI). Anything else?
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The meter should be calibrated each brew day. The manual for your meter has detailed calibration instructions. Use fresh buffers. The best, IMO, are the ones that you buy as a little capsule full of powder and mix with DI water just before use. Can't get much fresher than that.
Whenever moving from one liquid (buffer or sample) and another, rinse the electrode with a stream of DI water from a wash bottle. Shake (gently) off the excess DI water and/or blot the electrode dry (don't touch the bulb) with paper towel.
Move the electrode around a little in each liquid to rinse any water clinging to the bulb or reference junction away.
Quote:
Originally Posted by RDWHAHB
I use a cooler MLT. Do I just draw a sample off, cool it, and measure. Then circulate wort if I add any additions? I think Gordon Strong says to measure at mash temp, but I thought most literature references room temp. Is there a good how-to for this?
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Do measurements at room temperature. Even the home brewing community is coming around to accepting that as the standard and it is much easier on your electrode (will prolong its life).
ajdelange- my last 2 beers with your RO + additions method have been great. That's why I'm buying this.[/QUOTE]
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