Originally Posted by Guidry
Ok, I know how to calibrate to the extremes, but give me some ideas on calibrating to the temps in the mashing ranges.
You just need a reference thermometer that you trust. Ideally you'll find a lab mercury or alcohol glass thermometer. But if you have a 2 or 3 digital thermometers at home that all more-or-less agree, that will work for now. A meat thermo, BBQ wireless thermo, pH probe temperature readout, whatever you have. Borrow something if you need to. A ThermaPen would be great if you know someone that has one.
Bring a pot of water to 150 according to your reference thermometer and adjust your mash tun thermometer accordingly. It may now be off at freezing and boiling, but who cares!