No problem posting it. I'm glad you found an answer to your question. It's too late now, but you don't need to have a thermometer in the wort during the boil. It's only during the steep and after the cool-down that the temperature is important. You want to steep in the 150-160 degree range, and you want the wort to cool to about 70 or so when you pitch your yeast. The temperature doing the boil doesn't matter at all.
Broken Leg Brewery
Giving beer a leg to stand on since 2006