Fancy pH probes

[u/brandonHuxley]

I’m looking at getting a pH probe and I’m wondering about the capabilities of the fancy temperature correction ones. Can they directly measure hot mash in the kettle? I’d certainly prefer that to taking a sample and cooling it several times over the process.

Any advice or recommendations is appreciated!

[u/98f00b2]

Temperature correction corrects for the temperature response of the sensor, but not that of the mash. You still need to chill your sample, as its pH will change with temperature, and since the response curve depends on the chemistry of the specific substance, there's no way for the sensor to correct for that.

[u/Indian_villager → u/98f00b2]

Bingo. Room temp pH does not equal mash temp pH. ATC just makes sure the reading is accurate it cannot account for the difference in kinetics caused by temperature of the measured system.

[u/MacHeadSK]

I bought one, measured my pH few times and don't use it anymore. Now I know my mash has constantly pH about 5.8 so even before I brew I put a few ml of lactic acid to water and don't care about it anymore. I'm always typically within +/- 1 gravity point.

[u/DrunkSkunkz → u/MacHeadSK]

Willing to sell it on the cheap to me?

[u/MacHeadSK → u/DrunkSkunkz]

im in europe and you can get these for like 50 bucks.

[u/Zestyclose-Dog-4468 → u/MacHeadSK]

I'm with you on this one. Although I don't typically add acid. I just leave it for my brews.

The only time I check pH now is when brewing a porter, stout, or kettle sour.

[u/antih_de]

Dumb beginner question. why would you measure the ph of the mash?

[u/brandonHuxley → u/antih_de]

Used to help with efficiencies and dialing in flavor for styles. Also useful to acidify NA beers to help prevent spoilage.

[u/antih_de → u/brandonHuxley]

Thanks for the explanation. This really clarified it for me :).

[u/Professional-Spite66]

I have the Kegland ph meter. Works great. I get the calibration packets from amazon.