PH Meter Pen-Style 0.00-14.00

Affordable pH Meter: Precision and Value for Money for Homebrewing
We understand that precise measurements are crucial for a successful brewing process. Our affordable pH meter offers a reliable and economical solution for homebrewers who want accurate pH readings without exceeding their budget.
Features and Benefits

Budget-Friendly:
Our affordable pH meter is designed to deliver precise measurements at an accessible price. This makes it an ideal choice for both novice and experienced brewers looking to keep costs low.

Measurement Range:
The pH meter features a range of 0.00 to 14.00 pH, making it versatile and suitable for various liquids, including water, wine, and beer.

Accuracy:
With an accuracy of ±0.1 pH (at 20°C), you can trust your measurements to be precise, helping you achieve the desired flavor profile in your brew.

Calibration:
The pH meter comes with calibration powder, allowing you to easily calibrate the device and ensure it consistently provides accurate readings. The auto-calibration feature makes the process quick and straightforward.

Ease of Use:
Its compact and lightweight design makes the pH meter easy to handle and store. It also includes an automatic shut-off function to save battery power, extending the device's lifespan.

Robust Design:
The pH meter is built to withstand the challenges of the brewing process. Durable and reliable, it’s an indispensable tool for both novice and experienced brewers.
Specifications

Measurement Range: 0.00–14.00 pH
Accuracy: ±0.1 pH (20°C), ±0.2 pH
Operating Temperature: 0–60°C
Weight: 90 g
Dimensions: 152 x 29 x 20 mm
Battery: 2 x LR44 (included)
Calibration Powder: Included


Ideal pH Levels for Every Brewing Stage

Here’s a detailed guide to the ideal pH levels throughout each stage of the brewing process – from mash to fermentation.

Mashing – pH 5.2 to 5.6
This is the most critical pH range in the brewing process.
• Optimal pH: 5.2–5.6 (measured at 25 °C)
• At this range, enzymes like amylase and beta-amylase work best, ensuring efficient sugar extraction from the malt.
Lower pH (~5.2) promotes:
• Sharper flavor
• Clearer beer (better protein precipitation)
• Better enzyme activity
Higher pH (>5.6) can cause:
• Extraction of harsh tannins (bitterness)
• Hazy beer
• Poor enzyme performance and lower yield

Boiling – Natural pH Drop
During the boil, pH typically drops slightly – often to around 5.0–5.2.
• This is expected and beneficial.
• A lower pH helps with protein coagulation and improves shelf life.
• Watch out for high pH (>5.4), which can cause a flat or metallic taste and poor hop utilization.

Fermentation – Further pH Drop
Yeast produces organic acids that lower the final pH of the beer:
• Final pH: typically 4.0–4.5, depending on style and yeast strain.
Examples:
• Sour beers (e.g. Berliner Weisse): as low as 3.0–3.5
• Malt-heavy or strong beers: may end higher, e.g. 4.6+


How to Adjust pH in Your Brew

Dialing in the perfect pH is easier than you think!

To lower pH:
• Use Lactic Acid – ideal for quick and precise adjustments.


To raise pH:
• Add Calcium Carbonate (CaCO₃) – just a pinch goes a long way.