Burgs
Well-Known Member
So on my last brew day, my good buddy had the burner up a little too high and the hermetically-sealed glass face on my dial thermometer basically exploded. Luckily no one was hurt and it didn't really cause any brew day issues, but it does need replaced.
Before this incident, I used my dial thermometer for two reasons:
1. Temp readings for heating strike/sparge water
2. Temp readings during the chilling process
I also had a glass lab thermometer for taking mash temperature readings.
I really never checked until this last brew day to see how close the dial and the glass thermometers were to each other. They ended up being like 3-4° off, but I'm not sure I can really trust the readings from a broken dial thermometer.
Long story short - I don't really want to have to worry about inconsistencies between multiple thermometers. I have a stainless steel plug that I can put in my kettle where the dial thermometer was. I'm thinking about getting a Thermapen for taking readings from both the kettle and the mash tun.
My main concern with the Thermapen is the length of the probe. I've done some research here on HBT and it seems like there are some people who don't see it as an issue, and some who recommend a submersible probe or thermocouple type solution.
Then I started to think... the probe on my dial thermometer was only 3" & only barely extended into the kettle. I might actually be able to take readings further into the volume of the liquid with the Thermapen. And if i stir everything really well to try and get a uniform temperature w/ no hot spots, I should be alright, right?
Same thing with mash temps - if I stir enough and take readings from different areas in the mash (right in the center, along the edges, etc.) - I should be ok with the length of the probe on the Thermapen, right? I currently do 5 gallon batches and I mash in a 10 gallon Rubbermaid beverage cooler.
So yeah. It's a decent chunk of change to spend on a thermometer - but I also see a thermometer as a really valuable kitchen tool. I like that I'd be able to use it on meat & other stuff too. Will it work for me?
Before this incident, I used my dial thermometer for two reasons:
1. Temp readings for heating strike/sparge water
2. Temp readings during the chilling process
I also had a glass lab thermometer for taking mash temperature readings.
I really never checked until this last brew day to see how close the dial and the glass thermometers were to each other. They ended up being like 3-4° off, but I'm not sure I can really trust the readings from a broken dial thermometer.
Long story short - I don't really want to have to worry about inconsistencies between multiple thermometers. I have a stainless steel plug that I can put in my kettle where the dial thermometer was. I'm thinking about getting a Thermapen for taking readings from both the kettle and the mash tun.
My main concern with the Thermapen is the length of the probe. I've done some research here on HBT and it seems like there are some people who don't see it as an issue, and some who recommend a submersible probe or thermocouple type solution.
Then I started to think... the probe on my dial thermometer was only 3" & only barely extended into the kettle. I might actually be able to take readings further into the volume of the liquid with the Thermapen. And if i stir everything really well to try and get a uniform temperature w/ no hot spots, I should be alright, right?
Same thing with mash temps - if I stir enough and take readings from different areas in the mash (right in the center, along the edges, etc.) - I should be ok with the length of the probe on the Thermapen, right? I currently do 5 gallon batches and I mash in a 10 gallon Rubbermaid beverage cooler.
So yeah. It's a decent chunk of change to spend on a thermometer - but I also see a thermometer as a really valuable kitchen tool. I like that I'd be able to use it on meat & other stuff too. Will it work for me?