The graph can be panned and zoomed with pinch-to-zoom technology for enhanced viewing.ĭisplays date and time of current calibration, offset, and average slope, along with calibrated buffers, mV values, temperature and slopes between each buffer.Ĭalibration Reminder & Measurement Alarms Measurements can be displayed alone on the display, with tabulated data, or as a graph. Readings are automatically saved to a history file every hour, limited only by the available memory on the device. When clogged, simply clear the junction by simply extracting 1/8” of the junction from the electrode to expose a new portion, resulting in a renewed junction.ĭisplay of beer pH and temperature updated every second. A built-in temperature sensor ensures fast, accurately compensated readings even during sudden temperature fluctuations. The flat glass tip is easy to clean and prevents solids in mash and wort samples from collecting on the sensor for less maintenance. The HALOs CR2032 lithium ion battery is easily replaceable and lasts for approximately 500 hours. Visible from a distance, the LED “halo” light flashes to indicate the status of the probe.
#HALO HALO BEER ANDROID#
All readings are transmitted directly to your Apple or Android device or the edge®blu.Įasily connect to the Hanna Lab App at the press of a button via Bluetooth wireless technology. The built-in electrode features a titanium body, flat glass tip, and renewable cloth junction making it ideal for measuring the pH of mash or wort during the beer making process. This HALO is designed for home and craft beer makers. The World’s First pH Electrode with Bluetooth Smart Technology for the Brewing Industry.Įasily measure pH in mash, wort, and finished beer with the FC2142 Wireless Beer pH Meter. The HALO® Wireless Beer pH Meter incorporates Bluetooth ® Smart technology with an application-specific design to measure beer pH. Several features that make it ideal for measuring the pH in beer, mash, and wort. Great for any brewery, kitchen, or food laboratory.HALO's smart system tells you when your electrode needs cleaning or calibration.Take laboratory grade pH and temperature measurements using your smartphone or tablet.All readings are transmitted directly to your Apple or Android device or the edge®blu. The specialized electrode features a durable titanium body, high temperature glass sensor, and an extendable cloth type junction for renewable electrode life. This HALO is designed for home and craft brewers. Yet for whatever reason, Indian sarsaparilla in the Halo stout hits the right notes.īelow you see me enjoying the Halo product on a space-heated patio in downtown Toronto, at King Taps.Easily measure pH in mash, wort, and finished beer with the FC2142 Wireless Beer pH Meter. In other porters or stouts I like occasionally a kiss of ginger, orange flavouring (dried peel, coriander, etc.), mint and… not too much else. While generally I do not think porter benefits from flavouring, I give slack for Indian sarsaparilla as employed by Halo. The hop used is Amarillo, a New World hop that has an Old World smack as well, in my opinion – which fits well in this context. “wintergreen”), is like root beer with an earthy note. To me the taste, well-explained in the brewery page (e.g.
The Indian sort is in any case is a known substitute for smilax sarsaparilla. Sources online seem in conflict whether smilax i.e., the traditional sarsaparilla, contains safrole but in any case to my knowledge, roots of smilax – there are different types depending where grown but all similar, is not banned as a food additive, to my knowledge. This is the agent in sassafras, certainly, a tree bark from which extracts were made to flavour root beer, that has been associated with cancer in animal testing.
Indian sarsaparilla is used, a type that imparts a flavour similar to the true ( smilax) sarsaparilla yet avoiding any safrole. The body is rich – look at the gravities, accented with the sarsaparilla. I never tasted earlier versions, and find the current one superlative. A complex grain bill came down to pale English malt, a few unmalted grains, and carafa and other roasted malts.Īs the site also explains, the recipe has evolved over time. The brewery page on the beer is impressively detailed, and shows a fairly traditional approach was followed. Lately I noticed a fairly atypical beer in the Halo range, a 6% Event Horizon sarsaparilla stout, subtitled “foreign export”. This range generally does not appeal to me, although I sample the types regularly to keep up on trends and styles. The brewery has tended to specialize in flavoured beers, often using mixed fermentation and barrel aging. It was co-founded by former homebrewers Callum Hay and Eric Portelance. This Toronto brewery seems to craft fans here a fixture on the local scene, but is in business barely five years.
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