A sight glass is easier and more accurate to read than a calibrated stick.
I'd have to disagree here. I went back to using my calibrated mash paddle, because the sight glass has shortcomings when dealing with volumes of different temperatures.
For instance, if you used room temp water to calibrate your sight glass, that means it will be off when trying to gauge the level of strike, sparge, or boiling temp liquid. With my mash paddle, I have 4 different calibrated scales (one per side) - one for room temp, one for strike, one for sparge, and one for boiling.
I know for most the difference in volume here would be negligible, but the larger the batches, the more noticeable the difference. On 10 gallon batches the difference between room temp and boiling is about 1.5 inches vertically. That's quite a margin of error.
So provided you calibrate your sight glass to the level you'd want the most precise measurements of, then you're probably fine. Otherwise you'll need a multi-point calibrated solution.
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