BeerBorg

Does a decent "starter" ph meter exist or would I just be wasting my money on a low priced model?
Could I get a recommendation for a 30.00-40.00 model if a good one is on the market?

Thanks.

I have this one on my Amazon wish list:
http://www.amazon.com/dp/B004G8PWAU/ref ... GEG01GVG7A Oakton EcoTestr pH 2 Waterproof pH Tester, 0.0 to 14.0 pH Range

Recently, though, I have second-guessed myself. I listened to a Jamil & John Palmer podcast, where Palmer (who is about as well-versed in all things water as anyone) basically said:
1) You get what you pay for with pH meters (read: more expensive = better)
2) You need to store a pH meter properly, and calibrate every time you use it, buying replacement fluids for both tasks.
3) Even with a top-of-the-line one, and proper maintenance, expect it to last only 1-3 years before you need to replace it.
4) You're not much worse off buying ColorpHast 4.0-7.0 test strips, as they're reasonably accurate and a lot less effort.
http://morebeer.com/products/colorphast ... 7AodgW4AYg

I'm not sure what to make of that, and would love to hear experienced opinions from the Borg.

I heard that same show where Jamil said it was easier to use the strips and to cool the sample down by using a spoon with the the hot wort in it over an ice cube.

If the strips are accurate enough I'll go that route.

I looked at the ph meter on Amazon. It has some pretty negative reviews and some great reviews.

I haven't used the Colorphast strips myself but I have used other ph strips. Sure they will get you in the ball park, but I can't tell the difference between 5.2 and the slightly darker color of 5.6 On the chart, sure they look like different colors but the color on the strip when used is very slight. How accurate or easy to tell the ph with colorphast strips, I can't comment on.

I recommend a ph meter if you are a serious all grain brewer. It's your most important tool if brewing all grain. Take the mash seriously and if you are going to do any water adjustments, a ph meter is a must. I have and been using a Hanna brand ph meter with replaceable probes. I'm on my second one in a few years but for $35 a pop, it's a very decent meter. Probes are I think $20 to replace. The problem comes in when users do not calibrate the meter or store it in solution. The probe should never run dry and you should never turn power on unless it's first submerged in what you are going to be testing. Once they fail to calibrate or the numbers bounce around like crazy it's time to replace it or the probe. But I haven't had any trouble with mine. I simply replaced the probe once because it sat dry for way too long and I knew it was probably shot. I store it in test solution, I calibrate it every use and I check it again after the brew day so I can be confident at the readings I took.

Here's what I use: http://www.amazon.com/Hanna-Instruments ... B0085WOIMQ

I would also recommend any ph meter sold at a brewings supply or an online source. There's a reason those are the ones they sell. But I would not go overboard and spend too much. All you need to do is take simple ph readings of the mash, sparge, boil and finished beer.

I bought the Hanna HI 98121 Combo Digital pH and ORP meter for under $150.00 about 5 months ago along with pH 4.01, 7.01 and 10.01 calibration solutions. This model met all the basic requirements I was looking for listed below.

1. Very easy to calibrate, once on simply press and hold the power button until it prompts for a 7.01 buffer
2. Its waterproof, just add some cleaner or 7.01 calibration solution to the reservoir in the cap and snap it on
3. The pH probe is replaceable, you don't have to buy a new meter when the time comes for a new probe
4. The display is accurate and easy to read, it displays two decimal places to the right of the decimal point [example: 7.47]
5. It has a built in digital thermometer, an ORP meter and automatic temperature compensation
6. It reads form pH -2.00 to pH 16.00, its waterproof and it floats in case you decide to drop it in liquid

I take all my readings between 70-80F to prolong the life of the probe, calibrate the meter between each reading and store it away with 7.01 solution. Today will be the fourth week since I used it last so I'll spend a few minutes to recalibrate the meter. Its recommended to recalibrate the meter once a month when not in use. I've read where some owners store their meter in a pH 2.00 solution or a special cleaner solution but being careful to clean the probe in mine before storing it away seems to be working too.

Dipping the meter in hot liquid will reduce the length of the probe's life so cooling your samples first is a good idea. I allow my meter up to 15 minutes to adjust to the sample I'm testing, I bought a case of 4.01, 7.01 and 10.01 calibration solution when I ordered the meter so I won't run out for quite some time. I gave a talk about brewing water profiles to the PALE ALES homebrew club the other night and I realize that the single most thing keeping brewers from getting into modifying their brewing water profiles is the cost of the pH meter. I don't regret buying mine at all and after nearly 6 months I don't even miss the money spent, in fact its probably the best investment I've made during that time.