Originally Posted by tomroeder
I always thought that that was a bad idea, that they could harbor bacteria. I have a wooden mash paddle that I am going to burn lines in so show fluid level so all you have to do is stick your mash paddle in and look. It is simple, and you have one less instrument to get in your way!
They won't really harbor bacteria in a boil kettle, (you're boiling in it, for chrissakes) but I am too lazy to do that.
I just have a yardstick. I calibrated each pot with the yardstick and a gallon jug. Now I know if I have 7 inches in my BK, it means x gallons. I can put the same yardstick into any of my other pots and know the exact volume as well.
Make sure you test a few different levels with the yardstick for "inches per gallon"....my BK is a keg, for example, which has a concave bottom. So, the first 2.25" = 1 gallon, then 1.75"/gallon after that, (or something like that, I don't remember). I just have a spreadsheet with each of my pots in it, and can enter either inches (and it then tells me gallons), or I enter target volume, and it tells me how many inches.