Is there somewhere I can get a ph meter without having to pay over $100 for it?As a matter of fact,I don't even want to pay $100 for it,but I certainly don't want to pay the $200 and up that I've been seeing!That's rediculous!
You can get an assortment of <$50 at Amazon here (http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&field-keywords=pH+meter).
I have gone through 2 of these. I have had much better success with my current one here (http://www.amazon.com/Extech-EXSTIK-WATERPROOF-REFILLABLE-Product/dp/B0012W2NWS/ref=sr_1_1?ie=UTF8&s=hi&qid=1241571416&sr=8-1).
The low-cost ones will suffice at first, but for me, the constant calibration, fussing and lack of trust I had in the overall results, combined with my increasing dependancy on pH values made me get the better model.
The cash outlay sucked, but now that I am past it, i am so very happy with the unit.
Good to know you are still happy with the Exstik110, Wayne.
I've got one on the way and am looking forward to perfecting recipes that are completely repeatable!
well
Manageing pH is but one operational task to be mastered. I personally think it is one of the biggest immediate aspects of cheesemaking that requires mastery. But I think Likespace said it best when he said that the key to making cheese is the mastery of the subtleties of cheesemaking.
And there are many subtlties.
Most people, myself included, don't want to put out for an expensive PH meter, but it's one of those things that's useful for lots of home hobbies, plus cheap ones break and need calibration, as wayne said, and most don't go to .01 which is necessary for cheese making. If you PH meter goes to .1 it's useless for cheese making.
I just figured out that mine doesn't adjust for temp. Does that mean it won't work at all? I have tried calibrating it several times, with 2 different sets of pH calibration fluid.
Very frustrating.
I would not say that it does not work at all.
But it will not be as accurate as you need it to be.
In order to be accurrate, you would need to manually adjust the pH for temp, by using a graph like this:
(http://www.kittiwakewater.com/images/contentimages/ph_electrode_graph.gif)
Did your pH meter come with instructions for manual temperature compensation?
My advice would be to sell or re-purpose your pH meter, and buy one that automatically compensates for temperature.
Sorry.
Well my pH meter was one that my uncle had already, so I borrowed it.
http://www.amazon.com/Hanna-Instruments-Inc-Checker-Tester/dp/B000WTELF4/ref=cm_cr_pr_product_top (http://www.amazon.com/Hanna-Instruments-Inc-Checker-Tester/dp/B000WTELF4/ref=cm_cr_pr_product_top)
It doesn't have the greatest reviews.....
LOL
I had the exact same one.
:)
keyword: "had"
The extech exstik110 is doing me right so far, but I know others have had mixed feelings.
ok ok ok ok ..... I am broke so I will have to wait... ::pouts::
I just purchased a Oakton phtestr 30 and I have to say I am a little confused on how to properly calibrate the meter. It looked like it was going to tbe the perfect meter, but yes, it's was over $100. Is anyone else using this meter and can provide insight into how to properly calibrate? When I put the meter into the buffer and hot calibrate and I supposed to wait to the meter shows the correct ph for the buffer before I accept the values? sorry if this question is basic but I am a new to the ph meter concept.
Usually there is a screw you twist to make it read correctly. I just read the instructions that came with mine.
Elsewhere in this forum I have detailed my troubles using my Extech100 pH meter (Baby Swiss). A couple days ago I made my second Jarlsberg. Trying to reach certain pH points proved to be a problem. Part of the problem is shown in the pic I attached. I thought I had held the meter in the whey for a long enough time to match the analog thermometer.
The picture shows me trying to reach the target pH of 6.40-6.45 for my washing temperature. The meter shows I'm way out there.
I calibrated it to 4-7-10.
Can anyone point me to a training session for using my meter? What am I doing wrong? This is the third cheese this month I've tried to use with my meter.
-Boofer-
I don't know how much of a difference it would make but you should be calibrating 7 first, then 4, then 10.
A good way to check the meters accuracy after calibrating is with milk that you know is good. Should be right around 6.7 (This second point is just my speculation).
What difference should the order make if the meter registers/calibrates to each of the three standards?
-Boofer-
I don't know, but the extech 110 manual says for 3 point calibration to always do 7 first and then4 and then 10.
Got it. I'll try that as a possible corrective action.
I found this from linuxboy:
Quote from: linuxboy on April 12, 2010, 01:41:25 PM
Not sure it's defective. Here's the process to use a pH meter with dairy products, every time at the beginning of a new batch:
- Take it out of solution cap, rinse with distilled water and wipe with a tissue paper.
- Do a 2- pt calibration, 7 and 4. Do this every time at the beginning of a make.
- Take your measurement.
- Rinse off again in water. If residue on bulb, wipe gently. Milk is thick, leaves a residue.
- Have a small container of a 7 solution, put the electrode in it, should register 7 again.
- Rinse after every use, if it looks like there's residue, wipe with tissue paper.
- never store dry
From your description, sounds like you didn't calibrate in between makes? And maybe it wasn't cleaned properly? Milk gums up reference junctions easily... it will cake on and form a barrier.
Would that resolve the difference in temps? I held the meter in the whey for several minutes. It did adjust but stopped short of where the analog meter showed.
-Boofer-
Buy the solution is kind of pricey for every make can I save the registering solution from use to use or do I have to open a new pouch each time? Seems like kind of a PITA?
What about using these? http://www.amazon.com/gp/product/B001TQQNIC/ref=pd_lpo_k2_dp_sr_1?ie=UTF8&cloe_id=24841c2b-bbc3-42cf-8fd3-aadc30249631&attrMsgId=LPWidget-A2&pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001T77WW2&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0FVPAJB1CAS1N4P5HP8H (http://www.amazon.com/gp/product/B001TQQNIC/ref=pd_lpo_k2_dp_sr_1?ie=UTF8&cloe_id=24841c2b-bbc3-42cf-8fd3-aadc30249631&attrMsgId=LPWidget-A2&pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001T77WW2&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0FVPAJB1CAS1N4P5HP8H)
You should be able to reuse your solutions.
I had been throwing it away because it comes in one time open pouches (not re-sealable bottles) and I figured the air contact would change the pH solution.
I didn't mean to say one can't get single use solutions or that they don't go bad. Do the pouches you have reseal? I just ordered solutions with resealable pouches. These are intended to be reused. I'm waiting for the fine print that says how long after opening they expect them to last.
My order arrived and are 'single use' packets too. I should have purchased bottles of the solutions. I plan to see how the buffer solutions last over time stored.
Unless they are contaminated, buffers will last indefinitely.
I would imagine putting the meter in now matter how clean it is would contaminate them?
Because they are "buffer" solutions they are designed to hold their pH value and should resist some contamination.
your problem MIGHT be that your PH meter is showing a temp of 92 degrees while your thermoter is showing 100. You may need to calibrate your PH meter for the proper temp.
Quote from: Boofer on June 14, 2010, 04:28:52 PM
What difference should the order make if the meter registers/calibrates to each of the three standards?
Like Nitai said calibrate 7 then 4 or 10. I would go as far as suggesting you calibrate 7 then 10 then check/recalibrate 7 then calibrate 4. You want to do 4 last if you are testing for low pH and 10 last if testing for high pH values.
I don't recall seeing any temperature calibration for the Exstick. You might check the temperature reading with a 3rd thermometer and contact ExTech if the meter is that far off. Maybe you have a bad meter or probe.
Quote from: stinkycheeseandmore on June 23, 2010, 06:26:54 PM
your problem MIGHT be that your PH meter is showing a temp of 92 degrees while your thermoter is showing 100. You may need to calibrate your PH meter for the proper temp.
Huh? ???
The pH meter adjusts temperature reading with the level of acidity measured. I do not believe there is any adjustment for the temperature.
On my make of Esrom on Tuesday, I recalibrated my meter in this order: 7-10-4. I still had trouble seeing the pH markers I expected. I'll spell those problems out in another thread on my Esrom cheese. I think I need to give Extech Support a call. I've tried to use the meter in four makes over the past 6 weeks and I've had problems all along. I believe my cultures are in fact creating acidity but I'm just not seeing it correctly.
For those lucky souls using an Extech PH100 or PH110, how long does it usually take for you to "capture" a reading? I'm talking about the time it takes for the meter to read the pH and for you to decide that the temperature is right and the reading is good. Also, is this a case where you just put the meter in the milk and come back later to read it? Or do you hold it in there and wait for the temperature reading to settle?
-Boofer-
For me, its all about what you "trust".
I don't trust any one instrument.
I have 3 digital and 1 analog thermometers and two pH meters.
If I get to a mental space where I don't trust an instrument, that instrument is broken to me, and I will look to replace it.
So far, I still trust my Extech pH Meter. All my temps are within 1-2 degrees on my digital thermometers and pH meter, and my pH readings are also very very close.
But that was not always the case. I went through about 3 differnet meters before I started to trust my Extech pH meter. That may change if my pH meter gets flacky, but that has not happened yet.. One never knows.
IMHO, pH is a pain. On one hand, its soooo important, and on the other hand, relying on it means trusting yout gear. Trustworthy gear is typically not compatible with el-cheapo gear.
If you lived closer, i would say come over and lets take a look at your pH meter...
Well said Wayne, I have not yet found a meter I trust either and the little disposable dip sticks are looking better and better.
Quote from: Wayne Harris on June 24, 2010, 03:08:42 PM
If you lived closer, i would say come over and lets take a look at your pH meter...
Yeah, Ohio is a little out of my jurisdiction, what with the ankle monitor and such. (Just kidding ;) ) I did buy a house in Arkansas four years ago, but I wised up and moved back here in short order.
I've got a toggle in to Extech Support to see if they can offer any change in course for me. Seems like everyone else that is testing pH is doing just fine. So what's my problem? >:( Hey, it's not the first digital (or analog) meter I've ever used.... 8)
It's a mystery to me. I'd like to clear it up so I can have added confidence that my cheese makes are proceeding on cue. Where I screwed up my very first cheese by overheating and underheating and you-name-it, I've had the temperature control down to a pretty comfortable point. My temps are dead-on. That's a comfort. Now, what about the status of the acidification? Work in progress.
-Boofer-
Why can't you use the paper strips? They're cheap and fairly reliable.
~ C.
from what I have always been told is that the paper strips are not accurate enough for cheesemaking. However, given the issues I have had with my meter I am second guessing my decision, have wasted too many gallons of wonderful raw milk.
If you go with test strips, make sure you can see the necessary colors. As a slightly color deficient person I have trouble depending on the colors used.
Color-blindness is not an asset. No strips in my future. ::)
If I can get to the root of the meter problem, that should be a better solution. You know, sometimes technology is a good thing!
-Boofer-
If you re going to base your cheese making processes on pH, Test strips will not get it done. They are just not accurate enought.
Bottom line is that one needs trustworthy gear.
I am considering getting the same meter you have Wayne. I see that the replacement tips are about $50. How often do you have to replace them? If you have not yet, how long have you had it and how often do you use it?
I am not sure how long it will last. However, if you get the ExStick 110 (instead of the 100) you can refill the probe to get more life out of it. Also, treating the probe well can help it last longer. Keep the cap on tightly and keep the little sponge in the bottom of the cap wet with the pH 4.01 solution.
Quote from: ColdCoffee on July 04, 2010, 11:11:20 PM
I am considering getting the same meter you have Wayne. I see that the replacement tips are about $50. How often do you have to replace them? If you have not yet, how long have you had it and how often do you use it?
I have never had to replace the tip.
I use it every weekend, on either cheese or on Wine stuff. I am always doing someothing with it.
I just calibrate it about every other weekend.
I always keep the tip moist.
I have the Extech 110....
about a year- no issues with probe, still on the original batteries, bought new bottles of buffer solutions though.
Used approx. 4 days a week for 6 months
Did not use for 4 consecutive months, but marked the calendar, opened and rewet the sponge to insure it did not dry out during that time.
I start each make by checking the reading on all three buffer solutions and calibrate as needed; about every 2 weeks using it for approx. 5 batches per week.
I'm really pleased with this purchase and all that I've learned about cheesemaking by utilizing it.
I've been able to adjust the amounts of culture I innoculate with, and it has proven to be a great teacher for the pasta filata family of cheeses. I can actually make perfect mozzarella with sensory input now because I've had the meter to familarize me with the markers of each ph target.
That is really awesome HAM. I should really get one... sigh....
how long are you guys using your buffer solutions? Are they in bottles?
I order my buffer solutions in pint sized bottles...
I pour a tiny bit out in a beaker for calibration ever week or two..
The pint sized bottle last forever...
(http://ecx.images-amazon.com/images/I/31Y4S7unfuL._SL500_AA300_.jpg) (http://www.amazon.com/Hanna-Buffer-Calibration-Solution-500ml/dp/B000CRFLGE/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1278639814&sr=8-1)
I had packets of buffer solution to begin with. They are a pain to handle...much prefer the pint size and pouring a little out into beakers as needed.
I haven't quite decided how often it is necessary to replenish with fresh buffer solutions, but don't plan on doing it more than once a year...if that. Quite a variation in opinions on their aging and degeneration and I'm not sure who to believe. A)