pH measurement?

[pastpawn]

I had a Hanna meter, which was so so. I have been much happier with the Extech mentioned here, and have used it many times. I always check the calibration before use on any make day, and it rarely needs recalibration. I Use soapy water to clean it during a make, and leave it in 4.0 solution during the make.
Occasionally I do a "deep cleaning" and re-boot as recommended on the forum, and on the Extech website, if the readings are not consistent with what my experience suggests things should be like during the make.
By the way, I does seem to get thrown "off" if I forget and leave the meter in soapy water for 30 mins or so.

I've never soaked mine when cleaning.  I clean it VERY quickly, usually a casual rinse.  I did have an expensive pH probe previously.  I did not take care of it and it failed dramatically.  This one, which I've had for several years, seems perfect to me.

[cheesehead94]

I have this meter.  I've used it a LOT for cheesemaking and highly recommend it.  It seems very stable, reproducible results, easy to calibrate, and has a nice flat sensor that works perfectly for cheese.  You can easily clean it up with soapy water, and since the electrode bulb is protected, you don't worry about breaking it.  BTW, if you want a pH meter to last, make SURE you store it exactly as the instructions say - in the case of my meter, the electrode needs to be stored in the 4pH solution.  The cap has a sponge in it that I make sure is saturated with 4pH cal solution when I put it away. 

Also, I'll add a link for the bulk calibration solutions I use. 

These are Amazon links, I apologize if it's not available where you are. 

Extech pH Meter:  http://a.co/d/cm6aN0L
Cal Solution Set:  http://a.co/d/9IhOHB4

I have this meter as well, and have always heard great reviews, but I usually seem to have pH issues. Not sure if I got a lemon of a meter, or if the raw jersey milk I use just has some beastly buffering ability. It is probably just the milk.

What's the issue? 

I've used this meter on cheese / beer / wine / fermented foods / for canning foods / fish tank / pool.  It settles quickly and (I think) accurately.

The it has often times given me pH readings that seem to stay the same or increase over time instead of decrease. Eventually it drops though, so again, probably just the buffering in the milk, but the pH increase is odd