the pH meter is haywire. I am stumped. A later reading, after 2-point calibration, showed the wheel had a pH of 5.17 - which would make sense, that after cooling for a couple hours, the 5.20 would drop a little, but not as dramatically. However, I'm really suspect on the accuracy in general.Maybe there's a special handshake, dance at midnight, or something to understand how to properly use the pH meter. This morning my ExStick 100 once again teased me. With a starting measurement of 84F/6.61 I added my cultures. Some 45 minutes later the reading was 89F/6.85. Now I can understand the climb in temp as the pot settles in to the target temp, but the pH climb? What gives? Seems like every time I do a make I can count on this rise in pH. Is it real, or a head-fake? It's got me stumped. Wait, let me see if I can hit that wall over there....
I dropped the 4.1625 lb wheel in a 20% whey brine, going to 15 hours.Man, how'd you ever get out to the 4th decimal? Some scale you've got. ;)
the pH meter is haywire. I am stumped. A later reading, after 2-point calibration, showed the wheel had a pH of 5.17 - which would make sense, that after cooling for a couple hours, the 5.20 would drop a little, but not as dramatically. However, I'm really suspect on the accuracy in general.Maybe there's a special handshake, dance at midnight, or something to understand how to properly use the pH meter. This morning my ExStick 100 once again teased me. With a starting measurement of 84F/6.61 I added my cultures. Some 45 minutes later the reading was 89F/6.85. Now I can understand the climb in temp as the pot settles in to the target temp, but the pH climb? What gives? Seems like every time I do a make I can count on this rise in pH. Is it real, or a head-fake? It's got me stumped. Wait, let me see if I can hit that wall over there....I dropped the 4.1625 lb wheel in a 20% whey brine, going to 15 hours.Man, how'd you ever get out to the 4th decimal? Some scale you've got. ;)
-Boofer-
the pH meter is haywire. I am stumped. However, I'm really suspect on the accuracy in general.Maybe there's a special handshake, dance at midnight, or something to understand how to properly use the pH meter. This morning my ExStick 100 once again teased me. What gives? Seems like every time I do a make I can count on this rise in pH. Is it real, or a head-fake? It's got me stumped. Wait, let me see if I can hit that wall over there....I realize now I forgot to do the animal sacrifice before I started, so the gods were really, really peevedMan, how'd you ever get out to the 4th decimal? Some scale you've got. ;)
-Boofer-
Hold at 100F until the curd is at the right texture. You can tell this by pressing a tablespoon of curd in your hand. It should mat together slightly and be somewhat firm.
Also, Pav, specifically: I know this is impossible without being side-by-side with you during a make, but any way you can more tightly define the "feel" of the curd, during the stir/100F wash. e.g.,
Edit: Sorry, just noticed. I'm doing my initial presses - 15 min/flip, 30 min./flip, 1 hr./flip, in the press, out of the whey - looks like you're doing your first 3 under whey. Correct?
Hi Paul,
Thanks for your inquiry. Temperature over time will affect your readings. You can attempt to do a default reset of the meter by holding down all three function buttons simultaneously while counting to ten slowly. Then re-install the batteries and power on the unit. At this point rinse the electrode and proceed to calibrate the unit via ph7 buffer. If successful , move to ph10 or ph4. Hopefully this is successful. If the problem persists after this, if within 30 days from date of purchase, please return the PH100 to your distributor. If you have had the PH100 for more than 30 days but less than 1 year, please contact our Returns Department..
I'm going to use the primer I made a few days back, and do it again, this time, hopefully, with more mis en place in, well, place. ;D
I'm going to use the primer I made a few days back, and do it again, this time, hopefully, with more mis en place in, well, place. ;D
lol.
"don't f**k with my meez" - Anthony Bourdain