Post #4 made 15 years ago
by Ralph
Wiz, I'd go the ATC. I'm not experienced with many of the Hannas but they're common enough for them not to be complete crap, plus they should be cheap enough for home use. Get plenty of pH calibration standards if you are expecting to use it often, 4.0 and 7.0 would be good for a brewer. It will probably need two- point calibration, but most of the time you may be able to get away with just verification of the calibration with one of the standards.
I'd be cooling wort to test it, if you can leave the sensor in the solution for some time before measuring, allow temperature to equilibrate. One big source of error can be taking a cool sensor and putting it in a warm solution and reading it straight away. We use constant temperature rooms for some things at my work, they're great for having everything at the same temperature and avoiding that sort of problem, obviously that's not going to happen in the domestic setting but you get what I mean.
[center]Give me a beer and I will move the world. Archimedes[/center]
