HI-981031 pH Tester for Beer

About the tester

• Liquid Crystal Display
• On/off button
• pH probe with maximum and recommended immersion level

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.

The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

With an easy to change battery facility, the HI-981031 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.

Featuring a liquid crystal display, the meter weighs in at 58g and measures 51 x 165 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode containing storage solution.

Each meter is supplied with:

• pH 4.01 buffer solution liquid sachet x 2
• pH 7.01 buffer solution liquid sachet x 2
• Cleaning solution for brewing deposits x 2
• Electrode storage solution, 13ml dropper
• Instruction manual
• Quality certificate

Probe features

Titanium Body

A pH measurement is a very sensitive voltage measurement that is susceptible to interference from electrical noise and humidity. To overcome these issues, the titanium body works as an electronic shield. The titanium body, being made of metal, is virtually unbreakable and offers additional protection from accidental breakage.

Flat Glass

The flat glass tip is easy to clean and prevents solids in samples from collecting on the sensor. It is suitable to use with samples that measure up to 80°C. Due to the small dimensions of the meter, it is advisable not to remain in contact with very hot samples for a long time.

Renewable cloth junction

It is possible to renew the junction when it gets dirty. Simply extract a few millimetres of the cloth junction to expose a fresh portion and cut off the old part.

Usage in brewing

pH is measured at various points during the brewing process. This electrode is intended to measure the pH of the mash for the optimisation of start conversion. The enzymes required to convert the starch into sugar are pH-sensitive with an optimal pH range between 5.2 and 5.6pH. Different compounds are used to adjust the pH including phosphoric acid, lactic acid, and gypsum.

As a living catalyst, yeast maintains a pH around 6.5 within its cells; however, the preference is to inhabit a more acidic environment. During the fermentation stage, the pH should be lower to accommodate the yeast and also to ensure microbial stability and consistent flavouring of the beer; an optimal pH range during fermentation is between pH 4.1 and 4.3.

This pH electrode can be used to measure the wort before and after boiling. It is important to note that if used after the boil that the wort be allowed to cool to below 80°C in order to prevent damaging the sensitive glass.

Meter Overview

Preparation:

The pH electrode is shipped with a protective cap containing storage solution. Before using the meter, remove the protective cap and condition the electrode by soaking the tip (bottom 4cm) in pH 7.01 buffer solution for several minutes. Then follow the calibration process.

• Do not be alarmed if white crystals appear around the cap. This is normal with pH electrodes and they dissolve when rinsed with water.
• Turn the meter on by pressing ON/OFF button.

Do not immerse the electrode over the maximum immersion level.

• For best results, recalibrate periodically
• After use, rinse the electrode with water and store it with a few drops of storage solution in the protective cap
• Re-attach the protective cap after each use.

Do not use distilled or deionised water for storage purposes.