I'm going to get a pH meter from NB. Basically what do I need to buy with it? Cleaning solution and storage solution? It comes with buffer solution. But how often do I use that? It's self calibrating. But they are small packets so should I buy extra? http://home.comcast.net/~mzapx1/FAQ/pHProbes.pdf - does this cover the basics? TIA
I suggest purchasing the Milwaukie SM101. I got mine on ebay for $80. You will need to buy some more solution. I disagree with your PDF, you should rinse with distilled or RO water instead of "plain" water (whatever that means). Otherwise the PDF gives pretty good advice. If you've never used a pH meter then look it up on youtube as there are some good videos that show you how to use one. As far as taking your mash pH, you only need a very small amount of your mash. Take a shot glass and put it in the freezer when you begin your brewday. Five minutes after you mash in scoop out a 1/2 oz or so of your mash and put it into the chilled shot glass and let it sit for a few minutes. Test the sample with a thermometer until it's at room temperature. Never put your pH probe into a hot mash as you will mess it up and potentially ruin it. Plus pH changes with temperature. So when someone says you want a mash pH of 5.4 they are referring to the room temperature pH. I highly suggest running your stuff through Bru'n water (https://sites.google.com/site/brunwater/) as it can predict your mash pH with a very high accuracy rate. If you don't have excel then use libre office (http://www.libreoffice.org/download/) to view it.
Thanks for the detailed reply. FWIW if anyone else is looking for a pH meter here are some links http://www.homebrewtalk.com/f11/buying-guide-ph-meter-127062/ http://www.homebrewtalk.com/f128/looking-ph-meter-suggestions-207655/ http://www.homebrewtalk.com/f11/ph-meter-recommendations-281770/ How often do you use your meter? The more that I look into their use it's not exactly a real time reading. When I mash my first priority is to stir to get rid of cold spots, adjust pump, check temperature stabilization, etc. So by the time I get a mash sample and cool it to read I imagine some time will of elapsed. I don't really envision that I'll use it that much. Mostly to proof the Bru'n water sheet. Once I build the water additions for a recipe or maybe a style I shouldn't need to use it. How long have you had your meter? I'm sure that you've seen some of the negative reviews to these meters. Do you attribute that to improper handling? It's pretty clear that these need a lot of TLC. And if it matters I'm getting a good jewelry scale for my additions. It's +/- .01 grams. I might even use it for hops. Some of my hop additions are 8 grams. I just can't do them w/a one gram scale. Or at least the one that I have.
I use my meter to test my RO water and mash for every brew. I've found Bru'n water to be extremely accurate. I'm brewing right now and it estimated a pH of 5.4 and it ended up being 5.37pH. Although some time will have elapsed by the time you can do a reading your mash should already be dialed in with what you get from Bru'n water. Thus the meter is more there for assurance and to help fix something if it's a little off. I'm not sure what your water source is but in some areas the water can be inconsistent. For example the water in my area is 75% imported and 25% local. But those numbers are year end averages. So the water department told me it could be 50/50 right now and it's never really the same. This is why I use RO water, I don't have to worry about the fluctuations. Just a warning if you use RO water, because it has such a reduced buffering capacity it takes the meter a long time to get an accurate reading (just the RO water, not a mash with it). Like 15-20 minutes. A pH meter is a delicate scientific instrument. So yes it needs care. I think the negative reviews are from people who aren't taking proper care of it or people who just ended up with a defective meter (it can happen with any company from time to time). Thumbs up on the jewelry scale.
Jewelry scale, you know, for cocaine beer. But just curious. What is the allure of a pH meter when you could get 100 pH test strips for brewing for less than 1/10th the price? I know gadgets and all, but this one seems sort of like overkill to me.
I disagree with your PDF, you should rinse with distilled or RO water instead of "plain" water (whatever that means). Rinsing with DI water is very hard on the reference electrode and can shorten its life. Rinsing with tap water, pH 7 buffer or electrode storage solution is a better option. Totally deionized water is too much of an osmotic shock. Having said that, it will usually recover after a soak in buffer solution, just not ideal. Yes, chlorine in municipal water is not a good thing, but probably not as harmful as totally DI water.
