ColoradoHomebrew
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I just finished my third all grain batch and I am sure I have thermometer calibration issues. I bought a $12 dollar dial thermometer for use in my batch/sparge water and used my existing dial thermometer for the mash. I used boiling water at 200F (I am at 6300 ft) to calibrate afterward and determined the mash thermometer was 10F too hot. The next batch the new thermometer was 8F too hot using the same boiling water method. So far this seems to be confirmed with dry finishing beer.
The question is what is best for a mash thermometer? A digital one with a probe from Target? An old school mercury (or whatever they use) glass one?
I am a noob, but I am really trying to conquer my mash temp before advancing my skills and can't see how a dial thermometer is worth very much for that purpose.
The question is what is best for a mash thermometer? A digital one with a probe from Target? An old school mercury (or whatever they use) glass one?
I am a noob, but I am really trying to conquer my mash temp before advancing my skills and can't see how a dial thermometer is worth very much for that purpose.