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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
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Link Posted: Tue May 10, 2016 12:20 pm Post subject: Looking to get PH tester |
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I'm looking to purchase a PH tester but keep running into the same problem. Each tester I find is not rated above 122 degrees. So how would you measure your mash tun at 152 degrees? What testers are you guys using? and are you sure they give you accurate readings when you exceed that temp?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
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Link Posted: Tue May 10, 2016 12:35 pm Post subject: |
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Are you saying some people scoop out some of the mash in a cup and measure from that but you normally just measure straight from the mash tun itself? Do they make a tester that measures up to 160 degrees?
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Hangovers hurt....but good memories last forever!
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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McGruber
Joined: 12 Aug 2014 Posts: 237 Location: Idaho
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Link Posted: Tue May 10, 2016 4:06 pm Post subject: |
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shadowpaige64507 wrote: | Do they make a tester that measures up to 160 degrees? |
I had a lot of problems with my Hanna pHep the last two brew days. The last brew session it was so inaccurate despite soaking in cleaning solution, rinsing with RO water, and calibrating it in 7 and 4 solutions several times I swore I'd never use it again. It was completely useless and I have no idea if my mash or sparge water was correct. I bought the ThermoWorks 8100 (Precision pH Meter and Probe Kit). http://www.thermoworks.com/Precision-pH-Kit-8100?tw=ELECTRICBREW
It compensates to 212' F, but you have to put both the thermometer and pH probe into the solution. I haven't used it yet other than a quick test after calibration, but I'm hopeful it will be more reliable.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue May 10, 2016 4:39 pm Post subject: |
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McGruber wrote: | I had a lot of problems with my Hanna pHep the last two brew days. The last brew session it was so inaccurate despite soaking in cleaning solution, rinsing with RO water, and calibrating it in 7 and 4 solutions several times I swore I'd never use it again. |
How old was the probe? Was the probe tip still wet when you received it? I've heard of cases where some people are receiving probes that are completely dried out as they've been sitting too long before being sold.
Kal
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GrumpyWally
Joined: 06 Mar 2015 Posts: 66 Location: San Diego, CA
Drinking: Schwarzbier, Tripwire Tripel, 2 Czech Dark Lagers, Wee Heavy
Working on: Tripwire Tripel, Roggenbier
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Link Posted: Tue May 10, 2016 6:30 pm Post subject: |
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McGruber wrote: | It compensates to 212' F, |
FWIW I found this in the Operating Instructions:
Please note: The ATC only works between 32°F (0°C) and 140°F (60°C).
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Ben58
Joined: 14 Aug 2011 Posts: 409 Location: Hamilton, Ontario
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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mvakoc
Joined: 19 Sep 2011 Posts: 152 Location: Evergreen, CO
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Link Posted: Tue May 10, 2016 10:23 pm Post subject: |
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I have the Phep5 and have not been impressed with its use over the long term, even with replacement tips. I believe I store it properly with storage solution and calibrate it occasionally and never have the tip not in storage solution or water. Just doesn't seem reliable.
I would look for another product but it turns out I have very stable water that is extremely predictable and I have to adjust with acid very little if at all for most malt types.
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McGruber
Joined: 12 Aug 2014 Posts: 237 Location: Idaho
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Link Posted: Tue May 10, 2016 10:24 pm Post subject: |
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GrumpyWally wrote: | FWIW I found this in the Operating Instructions: Please note: The ATC only works between 32°F (0°C) and 140°F (60°C). |
Total buzz kill GrumpyWally. Ha. I missed that (they buried it in ERRORS and I haven't had anything to troubleshoot yet). There is an ability to manually correct for the temperature on the 8000 and 8100. I wonder it would then be correct to 212' F. I'll contact them and play with it and get back. Planning on brewing on Sunday.
Last edited by McGruber on Tue May 10, 2016 10:31 pm; edited 1 time in total
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McGruber
Joined: 12 Aug 2014 Posts: 237 Location: Idaho
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Link Posted: Tue May 10, 2016 10:30 pm Post subject: |
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kal wrote: | How old was the probe? Kal |
I've had it for almost a year. It came wet, and I've always kept it wet stored in "storage solution" that I ordered from Hanna. I've had problems on a handful of occasions with pH drift, but after soaking in cleaning solution and re-calibrating it usually fixes the problem. This time it was telling me repeatedly that my RO water had a pH of 3.5 and slowly but steadily climbed to 8 when left there for a long time...even after several calibrations. I know after testing my water every brew day that that's not correct. I'm going to contact them for a replacement probe, but I needed to try something else in the meantime.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11123 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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jcav
Joined: 21 Sep 2011 Posts: 205 Location: Central Florida
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Link Posted: Wed May 11, 2016 12:01 am Post subject: |
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I have the same Hanna Phep 5 that Kal recommends. I must have gotten lucky and have a good one so far. I keep it in storage solution. I calibrate it with the 7 and 4 solutions and it's been working great. Hopefully it will continue to work well for a long time......
John
_________________ "Perfection is unobtainable, but if you chase perfection you can catch excellence"- Vince Lombardi
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SD Endorf
Joined: 24 Apr 2015 Posts: 88
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Link Posted: Wed May 11, 2016 7:18 pm Post subject: |
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I've had a number of Ph meters over the years. With the cheap ones, you're better off not using one at all since the "reading" will inevitably point you down the wrong path for additions corrections.
As noted above, the Hanna and Milwaukee stick meters are very popular but present a confusing assortment of anecdotal reviews. In other forums, it seems 50% swear by Hanna; 50% swear by Milwaukee, each citing previous problems with one or the other. The only logical conclusion seems to point to quality control issues with the probes. Some of you are lucky enough to achieve consistent results, but I think it's hit and miss. I've used both in the past, meticulously cared for the probes with storage solution and calibration solution, yet still received inaccurate readings including horrendous drift. A noted workaround for drifting problems is to store the probe in 7.01 solution a couple of days prior to brew day if you're drifting upward, and 4.01 solution if you're drifting downward.
So far, the only consistent results I've had, are with the Milwaukee MW102. Very pleased with this unit.
To the OP, I'm not sure why you would want to test your Ph at 152, (or ever in the kettle for that matter). It takes less than a minute to cool such a small wort sample to room temperature. Since readings can be tenuous under the best conditions, why add another needless variable? FWIW, I measure at room temperature rather than relying on the probe to make that adjustment for me. Your probe will thank you for extending its life.
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McGruber
Joined: 12 Aug 2014 Posts: 237 Location: Idaho
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Link Posted: Wed May 11, 2016 8:01 pm Post subject: |
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SD Endorf wrote: | A noted workaround for drifting problems is to store the probe in 7.01 solution a couple of days prior to brew day if you're drifting upward, and 4.01 solution if you're drifting downward. |
I haven't seen this before and I'll give it a chance. However, it seems counter-intuitive and I just wanted to double check it's not reversed?
SD Endorf wrote: | It takes less than a minute to cool such a small wort sample to room temperature. |
How do you accomplish this? It takes me two minutes of blowing on a small sample in a tiny tupperware cup to get it to 140. This gets tedious when I'm adding several doses of lactic acid.
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Wed May 11, 2016 8:54 pm Post subject: |
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I'll be the first to state, I know nothing about this topic. I glad for everyone's input. I was just going by the video's I've seen on Kal's site. I see him dip it in the mash tun and check in several location, so that seemed like the norm to me. Again, I'm just learning everything I can so I don't make bad purchases (like a cheap one that someones above stated is worthless).
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SD Endorf
Joined: 24 Apr 2015 Posts: 88
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Link Posted: Wed May 11, 2016 11:19 pm Post subject: |
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McGruber wrote: | SD Endorf wrote: | A noted workaround for drifting problems is to store the probe in 7.01 solution a couple of days prior to brew day if you're drifting upward, and 4.01 solution if you're drifting downward. |
<<<I haven't seen this before and I'll give it a chance. However, it seems counter-intuitive and I just wanted to double check it's not reversed?>>>
I was going by memory from a post by noted ajdelange. Couldn't find it again. Fairly certain that is correct. Wont hurt anything if reversed, but I'll see if I can find the post.
SD Endorf wrote: | It takes less than a minute to cool such a small wort sample to room temperature. |
<<<How do you accomplish this? It takes me two minutes of blowing on a small sample in a tiny tupperware cup to get it to 140. This gets tedious when I'm adding several doses of lactic acid. | >>>
I find a set of cheap stainless steel bowls from a kitchen store work wonders due to their heat transferring capability.
Fill the large one with cool tap water. Put your wort sample in the small bowl and swirl inside the larger bowl of water. I can get to room temp in about 20 seconds. Larger samples (such as needed for hydrometers) take a couple of minutes.
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