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Old 01-07-2010, 04:50 PM   #1
Hugh_Jass
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I'm thinking of purchasing this Ph meter for mash testing. It auto-compensates for temperature.

I'd like to keep it under $100.

Any input or alternatives would be appreciated.

EDIT: Never mind. Temp only goes to 140 F.

What do others use?


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Old 01-07-2010, 04:56 PM   #2
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I looked around a bit before I bought my meter. I didn;t see many that would go the full gamut of mash temps without costing some bling.

I settled on a Hannah Checker 1 for $50 plus the cost of calibration fluids and storage solution.



 
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Old 01-07-2010, 05:08 PM   #3
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Quote:
Originally Posted by GilaMinumBeer View Post
I looked around a bit before I bought my meter. I didn;t see many that would go the full gamut of mash temps without costing some bling.

I settled on a Hannah Checker 1 for $50 plus the cost of calibration fluids and storage solution.
The price is right, that's for sure. ~$30 on ebay. Do you compensate for temp or isn't it a big deal?

My old meter stopped reading accurately and it's as much to replace the sensor as it would be to purchase new.
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Old 01-07-2010, 05:11 PM   #4
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After reading Kaisers review, I am looking at getting this one:

http://www.eseasongear.com/milwaukeesm102.html

He suggested the 101 model but it isn't too much more for the 102.

 
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Old 01-07-2010, 05:12 PM   #5
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Never compensated for temp. Have always just took the measure at testing temp.

Hanna Checker gets some bad rap tho' as a cheap "junk" meter. Mine has always, so far, calibrated and held the calibration well.

IIRC, the only issue with using above rated temp range is lifespan of the probe head. But, I found new heads for only like $10 online.

 
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Old 01-07-2010, 05:15 PM   #6
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Quote:
Originally Posted by humann_brewing View Post
After reading Kaisers review, I am looking at getting this one:

http://www.eseasongear.com/milwaukeesm102.html

He suggested the 101 model but it isn't too much more for the 102.
I saw that too. After I bought mine. 70c is what 160*F?

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Old 01-07-2010, 05:17 PM   #7
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I just bought the one Kaiser recomended (came yesterday!). It does not have automatic temperature compensation. It has to be set manually. I believe Kai posted it somewhere, but putting the pH probe in hot wort (or any hot liquid) will shorten the lifespan of the probe. I plan to pull a small sample, let it cool, and then check pH.

Milwaukee SM-101

From the same place I also ordered an aquarium heater. My house is on the cool side so brewing ales in winter is actually a bit problematic. Now I can set up a nice waterbath for my carboys.
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Old 01-07-2010, 05:26 PM   #8
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From BrauKaiser;

"
The pH of a solution changes with its temperature. This needs to be taken into account when measuring the pH and determining what the pH target is. Some authors cite the pH ranges and targets at the actual reaction temperature (i.e. rest temperature) and others cite the pH values as if measured in a cooled sample. The latter makes sense since it is a good practice to cool a sample before measuring it with a pH meter. It also gives a common reference and allows for giving pH values without the need of giving a temperature as well. Unless otherwise noted, all pH values on this wiki are pH values measured at room temperature (25 C). To make matters even worse, the temperature dependency of the pH is also dependent on the substrate itself. Briggs quotes a difference of 0.35 in pH between a mash pH measured at mash temps and the same liquid measured at room temp. The pH measured at mash temp is lower [Briggs, 2004]. "

which is why I've just always tested at temp. To be sure.

Replacement HI1270 probe on ebay for $20.

 
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Old 01-07-2010, 05:51 PM   #9
Hugh_Jass
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I think I'm going to pull the trigger on this one.

http://www.eseasongear.com/milwaukeesm102.html

I like the ability to read without adjustment at mash temps, even if that process will shorten the life of the probe.

Thanks all for your input and help

Cheers!

BTW - I plan to lower mash/sparge Ph with 10% H3PO4
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Old 01-07-2010, 06:06 PM   #10
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Quote:
Originally Posted by Hugh_Jass View Post
BTW - I plan to lower mash/sparge Ph with 10% H3PO4
It gets interesting with steps.



 
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