Hanna HI99151 Offers

Improve pH testing for beer analysis with this meter that features a titanium amplified pH electrode. In addition, this meter features automatic temperature compensation for all calibration and measurement readings.

Features

• Automatic temperature compensation: An integrated temperature sensor allows for automatic temperature compensation of pH measurements
• Automatic two-point calibration: Automatic to two selectable buffer sets
• Waterproof: A waterproof meter rated IP67 for immersion in up to one meter of water for 30 minutes
• Titanium body: Titanium construction provides an unbreakable structure and allows the transfer of heat to the internal temperature sensor for rapid temperature compensation
• Cloth junction: When readings are erratic or unstable, a small portion (⅛") of the extendable cloth junction is pulled out to expose a fresh new surface
• Built-in temperature sensor: Error in calibration and measurement are eliminated with the automatic temperature compensation provided by the integrated temperature sensor
• Multi-level LCD display: The split-level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage, and calibration instructions
• On-screen tutorial: Clear tutorial messages and directions are available on-screen to quickly and easily guide users through setup and calibration
• Battery error prevention system: This meter will automatically shut off if there isn't enough power to obtain an accurate measurement
• Battery life indicator: The battery percent level is displayed at start up alerting the user to the remaining battery power that is available
• Auto-off function
• Keystroke confirmation tone
• Probe quick connect system
• Battery life indication and low battery detection
• mV of pH measurement for electrode check
• Electrode condition indicator
• Selectable temperature unit (°C or °F)

Meter in action

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

Wort clarity and break formation are also affected by pH. Protein coagulation occurs during wort boiling, where the optimum pH is around 4.9, even though a common boil pH is 5.2. A pH that is too high will not only inhibit coagulation but also promote browning due to the interaction of amino acids and reducing sugars.

Hop utilization during the wort boil is also affected by pH. As pH increases, the solubility of hop resins increases. Unfortunately for hop lovers, a high pH also increases the release of tannins resulting in a harsher taste. Higher pH also favours elevated microbial activity.

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 176°F (80°C) in order to prevent damaging the sensitive glass.

This meter uses an amplified pH electrode with titanium body. This specialized electrode offers numerous features that improve pH testing in beer. An integrated temperature sensor allows for temperature compensated pH measurements without the need for a separate temperature probe. This probe's flat sensing tip has a wide surface area for measurement in aqueous solutions.

A typical pH electrode has a junction made of cloth material. This cloth material can be easily clogged by samples such as mash, which has a high solids content, or wort, which is viscous. With the cloth junction of the amplified pH electrode it is possible to clear any obstruction by simply extracting ⅛" (3.175 mm) of the junction from the electrode. This exposes a new, renewed portion.

Applications

• Beer analysis