Best thermometer?
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Be careful with the "good enough" above, I'm not sure that's a waterproof probe.
For the price, this is excellent:
http://www.amazon.com/gp/product/B00CDQ28IG/?tag=skimlinks_replacement-20
You would think all probe thermometers have waterproof probes, but most don't. The makers expect you'll be placing them in food, not submerging the cord, so they don't bother to plug up the top to make it waterproof, and very soon it gives useless readings. I destroyed like three thermometers in the mash before I figured that out.
You could probably use a $15 model and daub it with silicone, but I am very happy with the Extech TM25, for under $23.
Incidentally I think I'd rather have a cheap unit with a cord I can put in the middle or bottom of my mash than a thermapen that only measures 3 or 4" deep, even if it has better +/-.
For the price, this is excellent:
http://www.amazon.com/gp/product/B00CDQ28IG/?tag=skimlinks_replacement-20
You would think all probe thermometers have waterproof probes, but most don't. The makers expect you'll be placing them in food, not submerging the cord, so they don't bother to plug up the top to make it waterproof, and very soon it gives useless readings. I destroyed like three thermometers in the mash before I figured that out.
You could probably use a $15 model and daub it with silicone, but I am very happy with the Extech TM25, for under $23.
Incidentally I think I'd rather have a cheap unit with a cord I can put in the middle or bottom of my mash than a thermapen that only measures 3 or 4" deep, even if it has better +/-.
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Been brewing with it for 6 months now, submerged for up to 90 minutes of boiling. No issues. I calibrated it to my friends thermapen. For the $, best IMO.
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Does it actually calibrate or do you mean you make a mental adjustment? Just curious, it's hard to find a cheap one you can actually calibrate.
Nice to know there's another cheap one with a submersible probe, half the time they don't say it's submersible because it really isn't, half the time they don't say so because they don't realize it's a selling point.
Still, I do like that the Extech's unit itself can go in water (though I wouldn't like, boil it, obviously). I destroyed a thermometer by dropping the unit in the mash once, too.
Nice to know there's another cheap one with a submersible probe, half the time they don't say it's submersible because it really isn't, half the time they don't say so because they don't realize it's a selling point.
Still, I do like that the Extech's unit itself can go in water (though I wouldn't like, boil it, obviously). I destroyed a thermometer by dropping the unit in the mash once, too.
beergolf
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Thermapen...
After I bought one I wondered why I waited so long. Super fast and accurate. I cook a lot also and use it all the time.
After I bought one I wondered why I waited so long. Super fast and accurate. I cook a lot also and use it all the time.
MarcusKillion
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thermoworks TW362B works well . not perfect but not expensive either . Within a degree I think on most temps falls a couple off at higher temps . http://www.amazon.com/dp/B0019R4HQQ/?tag=skimlinks_replacement-20
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brettg20
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There is no comparison to the Thermapen, worth the price IMO
If the Thermopen is out of your price range consider the RT301WA from Thermoworks, for about $20. I like mine. Accurate, and gets to the right temp in about 5 seconds. Great for grilling too, as I hate waiting for a slow thermo to read the right temp.
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brettg20
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Um...you stir it so it is all the same temp. Not that hard
Well that's good, I suppose you somehow know when you've stirred it enough so it's the same temp?
I mean the amount this matters depends on a number of things, namely the shape of your mash tun and whether you fire it or not, but if you're going to spend $100 on a thermometer to take a couple of seconds off the read time and 0.5F off the +/- it seems like you're doing a lot of guessing about how consistent the temperature is across the mash itself.
I won't knock it, you can make good beer lots of different ways, and people are defensive of their purchasing choices. But I would not recommend any thermometer without a corded probe, myself.
I mean the amount this matters depends on a number of things, namely the shape of your mash tun and whether you fire it or not, but if you're going to spend $100 on a thermometer to take a couple of seconds off the read time and 0.5F off the +/- it seems like you're doing a lot of guessing about how consistent the temperature is across the mash itself.
I won't knock it, you can make good beer lots of different ways, and people are defensive of their purchasing choices. But I would not recommend any thermometer without a corded probe, myself.
brettg20
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You should be stirring your mash thoroughly to avoid hot spots no matter what equipment you are using...so the length of the probe shouldn't matter. I bought mine after extensive research after testing my previous thermometer which turned out to be off by a few degrees, no doubt one of the best purchases I have made.
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Long-Stem Digital Thermometers
Only if you're doing an infusion mash . . . RIMS, HERMS, direct heat, anything with recirculation, not so much.
A 24" stem thermometer would be the best solution all around, truly. I'll take a look at this if my corded one ever craps out. The corded ones are a better multitasker though, since they are more useful for temping meat in the oven or on the grill (since you can leave it in and set an alarm).
hunter306
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I've been using ThermoWorks Thermopop (the cheapy splash proof thermometer). It's super nice for the 25 dollar price, it's not quite as quick (takes 3 or 4 seconds to get a good reading) but it's splashproof and it's backed up by ThermoWorks AWESOME customer service. My first one had some dust in the display, Thermoworks promptly shipped me a new one, no questions asked.
If you're looking for a thermometer, you can't go wrong with anything from Thermoworks.
If you're looking for a thermometer, you can't go wrong with anything from Thermoworks.
MarcusKillion
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stirring mash . I just stir the crap out of it right from the start . I drop my probe in and read . Let it sit in there and look once in a while . I usually open and stir two times more maybe during the mash . But not always . It does bring out more of the goodies when you stir it . So if I want to keep the grain because I want to use it for say dog biscuits then I do not stir much because I want flavor left in it .
Probe or pen is not going to make much difference in the tun . It is going to stay plenty hot in there and heat rises so the top will be just as hot as the middle if you leave the lid on .
Probe or pen is not going to make much difference in the tun . It is going to stay plenty hot in there and heat rises so the top will be just as hot as the middle if you leave the lid on .
I use this as well. Here is a review of this thermometer by Homebrew finds. http://www.homebrewfinds.com/search/label/Thermometer Reviews
brew2enjoy
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I also use the CDN and like it very much.
grrickar
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Thermopen, or thermopop if you don't want to spring for the more expensive model. I have both...
Thermopen is the real deal especially if you need a regular kitchen use thermometer. They are really different than even Thermoworks' other thermometers. It says that they read at 2-3 seconds (vs 5-6 for the others) but I find it's almost instantaneous.
Thermapen is the real deal. Most folks in the know have one...or more. I use it for testing about everything. Keep in your pocket when grilling steaks.
Another useful tool is Thermowork's Chefs Alarm with an optional waterproof probe. I suspend this in my mash kettle to watch temps, then the alarm buzzes to tell me it is time to sparge...or whatever you need it to time for you.
Thermoworks is the best source for all temp monitoring equipment.
Another useful tool is Thermowork's Chefs Alarm with an optional waterproof probe. I suspend this in my mash kettle to watch temps, then the alarm buzzes to tell me it is time to sparge...or whatever you need it to time for you.
Thermoworks is the best source for all temp monitoring equipment.
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