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"A simple test can be performed using Windex glass cleaner with ammonia and white distilled vinegar. The procedure is as follows: Turn your meter or tester on and place the probe in white distilled vinegar which is acidic (2.4ph) and the reading will be from 2.3 to 2.5 but must be below 3.0 then go to the Windex with ammonia which is alkaline. Your display should move very quickly up the scale to 10.5 – 11.2 but must go above 10.0. If the probe slowly moves up the scale then it is time to consider replacing it. If it does not go below 3.0 pH in vinegar and/or above the 10.0 pH in Windex then probe is dead." <ref>[http://www.milwaukeeinstruments.com/site/pdf/pH_Application_Info.pdf Milwaukee Instruments pH General Information Sheet. Retrieved 4/30/2015.]</ref>
==Using a pH Meter==
(This section in progress)
* Carbonic acid can affect pH readings. If testing a beer that has CO2 in it, either residual from fermentation or from keg/bottle carbonation, let the beer warm to room temperature and swirl the beer to try and get all of the CO2 out of solution before taking a pH measumrement <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1153226544705558/?comment_id=1153275738033972&reply_comment_id=1153651057996440&total_comments=5&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Gareth Young on MTF. 09/23/2015.]</ref>.
==External Articles==
* [http://www.homebrewtalk.com/showthread.php?t=302256 AJ Delange's Guide on How to Calibrate and Use pH Meters for Homebrewers].