Monk
Well-Known Member
I've come to realize that one of the problems with my all-grain technique is that I'm not able to accurately measure the temp of the mash after I've mashed in. I never seem to hit the right temp, then I screw with it for a while and often end up with it being too hot or too cold.
I use a floating milk thermometer and/or a meat thermometer
http://morebeer.com/view_product/18683/102228
but I never feel like they are very accurate. For one thing, they usually are at least 4-5 degrees different.
Can someone let me know if they have an accurate method? Does anyone think that it's worth it to buy a digital thermometer like this:
http://morebeer.com/view_product/18686/102228
Thanks in advance,
monk
I use a floating milk thermometer and/or a meat thermometer
http://morebeer.com/view_product/18683/102228
but I never feel like they are very accurate. For one thing, they usually are at least 4-5 degrees different.
Can someone let me know if they have an accurate method? Does anyone think that it's worth it to buy a digital thermometer like this:
http://morebeer.com/view_product/18686/102228
Thanks in advance,
monk