So I currently use this
to monitor my mash temps, but I don't love it. It seems to jump around randomly, and get "stuck" on occasion. Case in point: I'm mashing a Dunkelweizen tonight... got the 10# of grain and water to 152F, and waited. Kept iodine testing, kept seeing black. Looking at the thermo the whole time, and it crept down a little (maybe 1 degree) in 60 minutes. Then at 75 minutes -- wham-o, I'm at 140F. WTF?
No idea whether the initial temp was off, or the last, but there's no way my mash tun (stainless steel pot w/insulation blanket) lost 12 degrees with that kind of volume in 75 minutes (let alone 15). Even without insulation, that wouldn't happen.
Anyone use a good instant-read digital for mash temps? I used to use one made for meats, but I don't think the probe was meant for immersion (eventually it just read 248F, all the time)