Beer Forum

I have an older model milwaukee sm101 (big green calculator) and I've had the current probe on it for a little over a year. I'm starting to think about replacing the probe and I was wondering if there'd be any major benefits to going with a higher end pH probe.

What features do I need? What are the benefits (if any) to a nicer pH probe? Any recommendations?

Thanks in advance!

Times have changed and pH electrode technology has advanced in the 25 years or so I've been using them for brewing. Considerations as to sleeve or frit, single or double junction, refillable or not all of which were big cost swingers now seem to be less so. As we now know better than to measure the pH of hot mash or wort the kind of toughness that was demanded of pH electrodes is no longer so important and as the clogging junction problem with protein and sugar seems to have been solved it would seem that any decent electrode (with the right connector and an RTD if your meter expects one in the electrode will do). Electrodes (except ones made for special purposes) all pretty much do the same thing. Most have silver/silver chloride electrodes (there are 2 of these in the larger unit we call an electrode), potassium chloride fill, produce 0 mV at pH 7 and the same (dpending on temperature) ~57 mV per pH unit removed from 7.

While I'd steer clear of anything offered for under $50 you shouldn't have to spend $250 either.