I have access to calibrated, lab grade temp measurement equipment at work.
Instead of calibrating at freezing and boiling, like is usually done at home, is there any reason I couldn't calibrate at mash temps?
I've seen thermometers vary at different points in their temp range, but be dead in in other places.
Seems to me like this would be a much more guaranteed calibration.
Instead of calibrating at freezing and boiling, like is usually done at home, is there any reason I couldn't calibrate at mash temps?
I've seen thermometers vary at different points in their temp range, but be dead in in other places.
Seems to me like this would be a much more guaranteed calibration.