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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Making Cheese => Topic started by: Lloyd on October 23, 2016, 09:46:00 AM

Title: Anyone have a HI-98127 pH meter?
Post by: Lloyd on October 23, 2016, 09:46:00 AM
I've just purchased a HI-98127 pH meter, and the instructions say that the probe should be kept in storage solution.   Does anyone else have this model, and should there be a sponge in the cap to soak with storage solution?  Otherwise, can't see how to keep it moist.
Title: Re: Anyone have a HI-98127 pH meter?
Post by: Gregore on October 24, 2016, 05:52:58 AM
Yes that 1 should have a sponge in the cap , and use 4ph solution or purchase the correct solution for storage , either works . The storage solution is just more acid than 4
Title: Re: Anyone have a HI-98127 pH meter?
Post by: Lloyd on October 24, 2016, 06:13:33 PM
Ok. Thanks.  Solution is on order. I presume any piece of sponge will do?
Title: Re: Anyone have a HI-98127 pH meter?
Post by: Duntov on October 24, 2016, 08:55:55 PM
I have the HI-98128 and it didn't come with a sponge.  I don't really see a need for it since the cap reservoir seals tightly when snapped on.
Title: Re: Anyone have a HI-98127 pH meter?
Post by: Gregore on October 25, 2016, 04:15:30 AM
If it was me I would error on the side of extra moisture surrounding the bulb as if it dries out you have to soak it for an hour to,rehidrate the bulb . 

And you just know  Murphy will only  let it be noticed that it went dry when you have 5 gallons of milk  warming.
Title: Re: Anyone have a HI-98127 pH meter?
Post by: Duntov on October 25, 2016, 05:41:00 AM
Quote from: Gregore on October 25, 2016, 04:15:30 AM
If it was me I would error on the side of extra moisture surrounding the bulb as if it dries out you have to soak it for an hour to,rehidrate the bulb . 

And you just know  Murphy will only  let it be noticed that it went dry when you have 5 gallons of milk  warming.

A sponge will not wrap the bulb because the bulb is surrounded by protection tabs.  I keep mine submerged using a shot glass during the cheese make.  The cap is just for long term storage.