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Beer PH meter

Hanna - HI99151

$525.00 CAD $475.00 CAD

  • pH Range: -2.00 to 16.00 pH
  • pH Resolution: 0.01 pH
  • pH Accuracy: ±0.02 pH
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SKU: HI 99151 Categories: , ,

The Hanna Instruments HI99151 is a durable, waterproof, and portable pH and temperature meter designed specifically for beer analysis.

The HI99151 uses the FC214D titanium body, an amplified pH electrode that offers numerous features that improve pH testing for beer analysis. The split-level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage, and calibration instructions.

  • Waterproof design for use during beer production.
  • Titanium pH electrode for increased durability while brewing.
  • Great for all brewers, from professional to home brewers!

In the brewing process, the enzymes required to convert the starch into sugar are pH-sensitive with an optimal pH range between 5.2 pH and 5.6 pH. Different compounds are used to adjust the pH including phosphoric acid, lactic acid, and gypsum.

Wort clarity and break formation are also affected by pH. Protein coagulation occurs during wort boiling, where the optimum pH is around 4.9, even though a common boil pH is 5.2. A pH that is too high will not only inhibit coagulation but also promote browning due to the interaction of amino acids and reducing sugars.

Hop utilization during the wort boil is also affected by pH. As pH increases, the solubility of hop resins increases. Unfortunately for hop lovers, a high pH also increases the release of tannins resulting in a harsher taste. Higher pH also favors elevated microbial activity.

As a living catalyst, yeast maintains a pH around 6.5 within its cells; however, the preference is to inhabit a more acidic environment. During the fermentation stage, the pH should be lower to accommodate the yeast and also to ensure microbial stability and consistent flavoring of the beer; an optimal pH range during fermentation is between pH 4.1 and 4.3.

Titanium Body

The HI99151 ph meter for brewing uses the FC214D amplified pH electrode with a titanium body. This specialized electrode offers numerous features that improve pH testing in beer. An integrated temperature sensor allows for temperature compensated pH measurements without the need for a separate temperature probe. The probe’s spheric sensing tip has a wide surface area for measurement in aqueous solutions. Titanium construction provides an unbreakable structure and allows the transfer of heat to the internal temperature sensor for rapid temperature compensation.

Cloth Junction

When readings are erratic or unstable, a small portion (1/8”) of the extendable cloth junction is pulled out to expose a fresh new surface. A typical pH electrode has a junction made of cloth material. This cloth material can be easily clogged by samples such as mash, which has a high solids content, or wort, which is viscous. With the cloth junction of the FC214D, it is possible to clear any obstruction by simply extracting 1/8” of the junction from the electrode. This exposes a new, renewed portion.

Built-in Temperature Sensor

Error in calibration and measurement are eliminated with the Automatic Temperature Compensation provided by the integrated temperature sensor.

Built to be Durable

Designed to withstand the knocks, drops, and spills of real life, the new IP67 body ensures top performance in any environment. These meters are protected against dust and water intrusion from any direction.

Portable Design

Made to fit comfortably in your hand for on-the-go testing, the multilevel LCD display provides at-a-glance readings of pH and temperature from any angle and dual button operation streamlines the testing process for any user.

Quick Connect Probe

A Quick Connect DIN connector makes attaching and removing the probe simple and easy. The rubber coating protects the cable and provides a water-tight seal without twisting.
Designed to withstand the knocks, drops, and spills of real life, the new IP67 body ensures top performance in any environment. These meters are protected against dust and water intrusion from any direction.

Specifications

pH Range -2.0 to 20.0 pH; -2.00 to 20.00 pH; -2.000 to 20.000 pH
pH Resolution 0.1 pH; 0.01 pH; 0.001 pH
pH Accuracy ±0.1; ±0.002 pH
pH Calibration up to five point calibration, seven standard buffers available (1.68, 4.01, 6.86, 7.01, 9.18, 10.01, 12.45) + five custom buffers
mV Range ±2000 mV
mV Resolution 0.1 mV
mV Accuracy ±0.2 mV
Temperature Range -20.0 to 120.0°C (-4.0 to 248.0°F)
Temperature Resolution 0.1°C (0.1°F)
Temperature Accuracy ±0.4°C (±0.8°F) (excluding probe error)
Temperature Compensation manual or automatic from -20.0 to 120.0°C (-4.0 to 248.0°F)
Slope Calibration from 80 to 110%
Input Impedance 10¹² Ohms
Log-on-demand 200 samples (100 pH and 100 mV range)
PC Connectivity opto-isolated USB with optional HI 92000 software and micro USB cable
Battery Type/Life 1.5V AA batteries (4) / approximately 200 hours of continuous use without backlight (50 hours with backlight)
Auto-off user-selectable: 5, 10, 30, 60 min or can be disabled
Environment 0 to 50°C (32 to 122°F); RH 100% (IP67)
Dimensions 185 x 93 x 35.2 mm (7.3 x 3.6 x 1.4”)
Weight 400 g (14.2 oz.)
Warranty 2 years (probe 6 months)

 

QUICK TIP:
How to do a basic pH measurement

Make sure the meter has been calibrated before use. If the probe is dry, soak it in HI70300 storage solution for 30 minutes to reactivate it.
If soiled, clean the electrode by soaking in the cleaning solution for 20 minutes, then rinse the tip and soak in storage solution at least 30 minutes before use.
Rinse the electrode off well and shake off excess droplets.
Recalibrate before using.
Submerge the probe in the sample to be tested while stirring it gently. Wait until the tag on the LCD disappears.

The LCD displays the pH value (automatically compensated for temperature) on the primary LCD, while the secondary LCD displays the sample temperature.
If measurements are taken in different samples successively, rinse the probe tip thoroughly in distilled or deionized water to eliminate cross-contamination.
For better accuracy, frequent calibration of the pH sensor with the meter is recommended.

In addition, the meter must be recalibrated:
a) whenever the pH electrode is replaced.
b) after testing aggressive chemicals.
c) when high accuracy is required.
d) at least once a month.
e) after cleaning the sensor.

Download Data Sheet

The Hanna Instruments HI99151 is a durable, waterproof, and portable pH and temperature meter designed specifically for beer analysis.

The HI99151 uses the FC214D titanium body, an amplified pH electrode that offers numerous features that improve pH testing for beer analysis. The split-level LCD displays both pH and temperature readings, along with indicators for reading stability, battery percentage, and calibration instructions.

  • Waterproof design for use during beer production.
  • Titanium pH electrode for increased durability while brewing.
  • Great for all brewers, from professional to home brewers!

In the brewing process, the enzymes required to convert the starch into sugar are pH-sensitive with an optimal pH range between 5.2 pH and 5.6 pH. Different compounds are used to adjust the pH including phosphoric acid, lactic acid, and gypsum.

Wort clarity and break formation are also affected by pH. Protein coagulation occurs during wort boiling, where the optimum pH is around 4.9, even though a common boil pH is 5.2. A pH that is too high will not only inhibit coagulation but also promote browning due to the interaction of amino acids and reducing sugars.

Hop utilization during the wort boil is also affected by pH. As pH increases, the solubility of hop resins increases. Unfortunately for hop lovers, a high pH also increases the release of tannins resulting in a harsher taste. Higher pH also favors elevated microbial activity.

As a living catalyst, yeast maintains a pH around 6.5 within its cells; however, the preference is to inhabit a more acidic environment. During the fermentation stage, the pH should be lower to accommodate the yeast and also to ensure microbial stability and consistent flavoring of the beer; an optimal pH range during fermentation is between pH 4.1 and 4.3.

Titanium Body

The HI99151 ph meter for brewing uses the FC214D amplified pH electrode with a titanium body. This specialized electrode offers numerous features that improve pH testing in beer. An integrated temperature sensor allows for temperature compensated pH measurements without the need for a separate temperature probe. The probe’s spheric sensing tip has a wide surface area for measurement in aqueous solutions. Titanium construction provides an unbreakable structure and allows the transfer of heat to the internal temperature sensor for rapid temperature compensation.

Cloth Junction

When readings are erratic or unstable, a small portion (1/8”) of the extendable cloth junction is pulled out to expose a fresh new surface. A typical pH electrode has a junction made of cloth material. This cloth material can be easily clogged by samples such as mash, which has a high solids content, or wort, which is viscous. With the cloth junction of the FC214D, it is possible to clear any obstruction by simply extracting 1/8” of the junction from the electrode. This exposes a new, renewed portion.

Built-in Temperature Sensor

Error in calibration and measurement are eliminated with the Automatic Temperature Compensation provided by the integrated temperature sensor.

Built to be Durable

Designed to withstand the knocks, drops, and spills of real life, the new IP67 body ensures top performance in any environment. These meters are protected against dust and water intrusion from any direction.

Portable Design

Made to fit comfortably in your hand for on-the-go testing, the multilevel LCD display provides at-a-glance readings of pH and temperature from any angle and dual button operation streamlines the testing process for any user.

Quick Connect Probe

A Quick Connect DIN connector makes attaching and removing the probe simple and easy. The rubber coating protects the cable and provides a water-tight seal without twisting.
Designed to withstand the knocks, drops, and spills of real life, the new IP67 body ensures top performance in any environment. These meters are protected against dust and water intrusion from any direction.

Specifications

pH Range -2.0 to 20.0 pH; -2.00 to 20.00 pH; -2.000 to 20.000 pH
pH Resolution 0.1 pH; 0.01 pH; 0.001 pH
pH Accuracy ±0.1; ±0.002 pH
pH Calibration up to five point calibration, seven standard buffers available (1.68, 4.01, 6.86, 7.01, 9.18, 10.01, 12.45) + five custom buffers
mV Range ±2000 mV
mV Resolution 0.1 mV
mV Accuracy ±0.2 mV
Temperature Range -20.0 to 120.0°C (-4.0 to 248.0°F)
Temperature Resolution 0.1°C (0.1°F)
Temperature Accuracy ±0.4°C (±0.8°F) (excluding probe error)
Temperature Compensation manual or automatic from -20.0 to 120.0°C (-4.0 to 248.0°F)
Slope Calibration from 80 to 110%
Input Impedance 10¹² Ohms
Log-on-demand 200 samples (100 pH and 100 mV range)
PC Connectivity opto-isolated USB with optional HI 92000 software and micro USB cable
Battery Type/Life 1.5V AA batteries (4) / approximately 200 hours of continuous use without backlight (50 hours with backlight)
Auto-off user-selectable: 5, 10, 30, 60 min or can be disabled
Environment 0 to 50°C (32 to 122°F); RH 100% (IP67)
Dimensions 185 x 93 x 35.2 mm (7.3 x 3.6 x 1.4”)
Weight 400 g (14.2 oz.)
Warranty 2 years (probe 6 months)

 

QUICK TIP:
How to do a basic pH measurement

Make sure the meter has been calibrated before use. If the probe is dry, soak it in HI70300 storage solution for 30 minutes to reactivate it.
If soiled, clean the electrode by soaking in the cleaning solution for 20 minutes, then rinse the tip and soak in storage solution at least 30 minutes before use.
Rinse the electrode off well and shake off excess droplets.
Recalibrate before using.
Submerge the probe in the sample to be tested while stirring it gently. Wait until the tag on the LCD disappears.

The LCD displays the pH value (automatically compensated for temperature) on the primary LCD, while the secondary LCD displays the sample temperature.
If measurements are taken in different samples successively, rinse the probe tip thoroughly in distilled or deionized water to eliminate cross-contamination.
For better accuracy, frequent calibration of the pH sensor with the meter is recommended.

In addition, the meter must be recalibrated:
a) whenever the pH electrode is replaced.
b) after testing aggressive chemicals.
c) when high accuracy is required.
d) at least once a month.
e) after cleaning the sensor.

Download Data Sheet