Mr. Mojo Rising

Recipes 

I am curious what some of the different ways of monitoring the temps are out there. I would like to be more accurate than the sticky on the side of my primary. I tend to think that it only monitors the heat generated through the plastic or glass.

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15 Gal Conical - The Three Nobles-German Pils
Secondary - The Comrade-Imperial Russian Stout
Tap 1 - The Goodness-APA
Tap 2 - The Unicorn-Honey Nut Brown
Tap 3 - The Blarney-Irish Red

Willsellout

Recipes 

I've checked the fermometer with a temp probe and it's not off by that much..maybe +/- a couple degrees...which is close enough for me.


Dan

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Disgrunt-Aled Brewery
Primary One-empty
Primary Two-Empty
Secondary One-Empty
Secondary Two-Empty

On Tap: Hobgoblin, Coffee Stout
Bottled: Arrogant Bastard clone, Summit IPA, Apfelwein

cweston

Recipes 

If you want more accuracy than that (I doubt it's necessary, but that's your business), you'd need a stainless steel "thermowell" which extends into the fermenter and hold the thermometer or ranco probe.

Or you could make a ghetto version by drilling a plastic bucket for a stopper, then drilling the stopper with a hole just barely big enough to shove the probe of a thermometer in.

But I'd think this could be a sanitation concern.

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Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

Sephro

Recipes 

I often stick a thermometer in a glass of water and place it next to it. This should give you a fairly accurate reading...

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Kegged - Munich ale
Secondary - Rye IPA
Aging – Mead