I've been getting some poor attenuation for several batches now, and I came to the conclusion that my thermometer was at least 2 to 4 degrees low. So I was mashing at 158 instead of 154, for example. With no time to get to a store on a busy brewday, I just compensated on-the-fly.
So how best to calibrate?
1. Boiling water, it should read 212 (or compensated for altitude).
2. Buy a laboratory instrument, with a certificate of calibration and traceable to the National Bureau of Standards;
3. What is this "calibration" thing of which you speak?
Anyway, I guess I'm just venting. But I do want to trust my thermometer.
So how best to calibrate?
1. Boiling water, it should read 212 (or compensated for altitude).
2. Buy a laboratory instrument, with a certificate of calibration and traceable to the National Bureau of Standards;
3. What is this "calibration" thing of which you speak?
Anyway, I guess I'm just venting. But I do want to trust my thermometer.