MSBrewer76
Member
Just wondering if anyone has any thoughts on this. I have been using a glass thermometer purchased from Austin Home Brew for my first four all grain batches. Started wondering if it might be out of calibration based on all four of these beers (two pale ales, one English brown, and one English Mild recipe) finishing out at lower than normal finish gravities, and the beers (particularly the English beers) being thinner bodied than the same recipes done using liquid extract.
I ordered a "Big Daddy" dial thermometer from AHS this week along with two all grain kits. I tested both this thermometer and the Model 21 glass thermometer I purchased from AHS and have been using up till now. In a cup full of ice and water, the dial thermometer reads 36 degrees F. The glass thermometer reads 30 degrees. Boiling point (with distilled water) for the glass thermometer reads 216 degrees F. The dial thermometer reads only 209 degrees F.
It appears both thermometers are inaccurate, however I cannot make adjustments for the discrepancies while mashing since the inaccuracy range for the two thermometers is reversed at freezing and boiling levels. If I could determine how much either or both of the thermometers are off, I could then make adjustments while mashing.
I mashed the previous four batches at approximately 152 - 153 degrees F (using the glass thermometer). I am guessing that the actual temperatures probably did not exceed 150 degrees. Today I brewed an AHS Nut Brown Ale, and mashed at a temperature reading of 156 degrees on the glass thermometer, and 154 degrees on the dial thermometer. Finished the mash about 1 degree lower than this (one hour mash). Basically experimenting and seeing how this turns out.
Any advice would be appreciated.
I ordered a "Big Daddy" dial thermometer from AHS this week along with two all grain kits. I tested both this thermometer and the Model 21 glass thermometer I purchased from AHS and have been using up till now. In a cup full of ice and water, the dial thermometer reads 36 degrees F. The glass thermometer reads 30 degrees. Boiling point (with distilled water) for the glass thermometer reads 216 degrees F. The dial thermometer reads only 209 degrees F.
It appears both thermometers are inaccurate, however I cannot make adjustments for the discrepancies while mashing since the inaccuracy range for the two thermometers is reversed at freezing and boiling levels. If I could determine how much either or both of the thermometers are off, I could then make adjustments while mashing.
I mashed the previous four batches at approximately 152 - 153 degrees F (using the glass thermometer). I am guessing that the actual temperatures probably did not exceed 150 degrees. Today I brewed an AHS Nut Brown Ale, and mashed at a temperature reading of 156 degrees on the glass thermometer, and 154 degrees on the dial thermometer. Finished the mash about 1 degree lower than this (one hour mash). Basically experimenting and seeing how this turns out.
Any advice would be appreciated.