I have been calibrating my thermometer by essentially adjusting to 32 degrees in a glass of crushed ice/water. I ran across an column in Brew Your Own magazine that said to basically allow crushed ice to slightly melt in a styofoam cup in the refridgerator. Then, calibrate to 32 deg in the ice/water slush mixture.
I guess my question is, do both method pretty much work the same? What calibration method(s) do most people use?
FYI - my thermometer is a basic dial thermometer that I ordered from Northern Brewer.