jamesnsw
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I was using a glass floating thermometer for brewing and cheese making- I do extract brewing, partial boils and want to be able to mash the pound or two of grains I usually steep at the correct temp.
Of course, I dropped and broke my thermometer. Which I'm fine with, because the red wax inside holding the metal balls in place would quickly melt when I had it in temperatures above 150° or so.
So I need a new one, and am wondering what people would suggest. Can I use a meat thermometer with a good temperature range? Or will they not work in liquids? I'm fine with something that doesn't float as long as it reads fast enough.
Oh, and price is a factor (sadly).
For instance, would these work? http://secure.sciencecompany.com/Thermometer-Dual-Range-0-230F-0-110C--P6300C698.aspx
Of course, I dropped and broke my thermometer. Which I'm fine with, because the red wax inside holding the metal balls in place would quickly melt when I had it in temperatures above 150° or so.
So I need a new one, and am wondering what people would suggest. Can I use a meat thermometer with a good temperature range? Or will they not work in liquids? I'm fine with something that doesn't float as long as it reads fast enough.
Oh, and price is a factor (sadly).
For instance, would these work? http://secure.sciencecompany.com/Thermometer-Dual-Range-0-230F-0-110C--P6300C698.aspx