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Hi Schematix, I can't be certain because of the angle of the pictures but it looks like to me that you need to add more buffer into your beaker for calibration and testing. The probe needs to be completely submerged in order to get a proper reading. Try that to see if it improves your readings.

I can't really say with certainty and the reason is this: We've always believed that timeline to be up to 2 years. Mettler Toledo states on their website that it will last up to one year. And of course, this is assuming the probe is kept with storage solution in ambient temperatures. If it's...

On Average i'd say a pH electrode lasts 18-24 months but that's relative to how well it's preserved, cleaned and the type of application. If you measuring hot acids you might not see it last as long as if your sample was more neutral in composition and temp. In the end though, as long as your...

Absolutely the meter is adjusting for this. Buffer 10 is less shelf stable then buffer 4 once it has been opened. As a rule of thumb we say it'll last 6 months from when you first opened it. You probe could need further hydration, the junction may need to be refreshed or the probe may...

Hi @Schematix, and guys, I'm glad you brought that up! So the reason you are seeing that change of +/-0.04 pH is not because the meter isn't reading correctly but because LITERALLY the pH in your buffer has changed. So things like oxygen and temperature (heating or cooling) will actually...

Hey 2badcards. what are you measuring the pH with? If digital, are you sure its properly calibrated?

It's my understanding that shelf safe food must be at 4.6 pH or less. Some drinks are much more acidic than that like wine which is usually 3.4 pH, Coca-Cola at around 2.7 and Kombucha which is usually >2.5 pH. As part of HACCP compliance fermentation of commercial Kombucha is stopped at 30g/L...

Did you know that pH readings are affected by temperature? Having a digital meter with a temperature sensor not only "kills two birds with one stone" but also helps with accuracy.

How is the testing different for say beet wine than grape wine? Is SO2 more heavily monitored? Is pH still tested as normal? Would there be higher reducing sugars?

Hi Everybody! Thank you for using/considering Hanna Instruments to be a part of your brewing!:mug: I'm very happy to hear a success story. I did want to share with you all that we have since revamped our beer offerings and if you have questions or need support we are always here to service...