In need of a good thermometer! - Home Brew Forums
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Old 08-31-2006, 02:03 PM   #1
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I was using a digital oil/candy thermometer that we had already to monitor temps during steeping and mashing. However, it fell into the wort, got wet, and died. Crap.

Anyway, I'm looking for another digital thermometer, preferably one that has a long probe so that I don't have to hang the entire thermometer into the kettle with string. Anyone have any suggestions? I found one (based on a pic I saw of someone doing a mashin the gallery) called "trutemp". It's a meat thermometer, and it's built so that the unit itself sits outside the pot/oven, and the probe is on a long wire that can be stuck into meat, or, in this case, hung in the kettle. Does anyone know if it's a good unit for mashing and steeping? Or do you have a better one...one that's not too expensive (the trutemp is $15). Thanks!


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Old 08-31-2006, 06:16 PM   #2
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Those digital, remote probe meat thermometer work quite well. I have the Pyrex Professional model. I got it from Bed, Bath & Beyond for $20.

One work of caution though, the braided steel sheathed cord and the connection were the cord attaches to the probe cannot get wet. Only stick about half of the probe into the wort, and don't get the cord wet when you clean the probe. If you do get it wet the readings will be off. It won't be ruined necessarily though. I had this happen, but I just put the entire probe/cord into a 350˚F oven for about 30 minutes to thoroughly dry it out and it read correct again.

John


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Old 08-31-2006, 06:31 PM   #3
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Quote:
Originally Posted by johnsma22
Those digital, remote probe meat thermometer work quite well. I have the Pyrex Professional model. I got it from Bed, Bath & Beyond for $20.

One work of caution though, the braided steel sheathed cord and the connection were the cord attaches to the probe cannot get wet. Only stick about half of the probe into the wort, and don't get the cord wet when you clean the probe. If you do get it wet the readings will be off. It won't be ruined necessarily though. I had this happen, but I just put the entire probe/cord into a 350˚F oven for about 30 minutes to thoroughly dry it out and it read correct again.

John
i was going to reply but this said exactly what i would have..

here is a picture of it in "action"
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Old 08-31-2006, 06:32 PM   #4
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I used one from the Pampered Chef:
https://www.pamperedchef.com/orderin...ds=thermometer

Has a built-in timer that lets me know when I've hit correct tempertures. Also very accurate.

As stated above I was bummed when it stopped working and gave seriously off temps. But someone suggested heating the probe to 350 for 20-30min and it's worked great since!
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Old 08-31-2006, 06:51 PM   #5
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Don't want to worry about getting the probe wet but still want digital?
http://www.professionalequipment.com...qx/default.htm
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Old 08-31-2006, 07:11 PM   #6
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I use this one. The Micromatic page says it's only good to 120 F, but the packaging says it's good up to 220 F. Works well, but it's hard to suspend in a pot, so I just take sample readings.



...and my wife insists that I broke the Pampered Chef model mentioned above...the probe is baking as we speak...I hope that fixes it!
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Old 08-31-2006, 07:20 PM   #7
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Quote:
Originally Posted by kornkob
Don't want to worry about getting the probe wet but still want digital?
http://www.professionalequipment.com...qx/default.htm
Sigh... there goes another $35!
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Old 08-31-2006, 08:01 PM   #8
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Quote:
Originally Posted by johnsma22
Those digital, remote probe meat thermometer work quite well. I have the Pyrex Professional model. I got it from Bed, Bath & Beyond for $20.

One work of caution though, the braided steel sheathed cord and the connection were the cord attaches to the probe cannot get wet. Only stick about half of the probe into the wort, and don't get the cord wet when you clean the probe. If you do get it wet the readings will be off. It won't be ruined necessarily though. I had this happen, but I just put the entire probe/cord into a 350˚F oven for about 30 minutes to thoroughly dry it out and it read correct again.

John
"sigh" I wish I know this 3 weeks ago. Mine went haywire and I ended up throwing it out.
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Old 08-31-2006, 08:39 PM   #9
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Quote:
Originally Posted by wstein
"sigh" I wish I know this 3 weeks ago. Mine went haywire and I ended up throwing it out.
I almost threw mine out as well, but I did a quick Google search and by chance found a thread on a cooking forum where they were discussing this, and someone posted the solution.

John
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Old 08-31-2006, 09:06 PM   #10
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It's been 30 minutes (well, more like an hour...good thing I was just baking metal...mostly), and the damn thing works perfectly again! Awesome, thanks for the advice!


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