Hmmm.... Well unfortunately I think I'm starting to experience the big differences in reading temps that yeastylad mentioned a few posts back.
When I got home yesterday both my Brewometer and temp probe in the fermenter measured roughly the same - temp probe was 58.9, Brewometer was 60. Went ahead and pitched my yeast.
When I woke up this morning, Brewometer was reporting a temp of 74, which was just impossible, so I went out to check on things. Sure enough, the temp probe was reading 59.5 degrees, while the Brewometer was telling me it was 74. I took a quick sample and measure with my Thermapen, which confirmed it was about 59 degrees.
Looking at my online data, it was reporting temps well outside of the possible range for about 3 hours, but it is now back to reading 60 which agrees with my temp probe.
I'm not really sure what could explain this aside from a malfunction. There was no violent fermentation going on during this time. This started only 8 hours after pitching, there was only a minimum amount of krausen starting to form when I took my sample this morning, and there was no airlock activity, noticeable amount of CO2, or any other externally visible signs of fermentation. I'll report it to the developers and see what they say.
When I got home yesterday both my Brewometer and temp probe in the fermenter measured roughly the same - temp probe was 58.9, Brewometer was 60. Went ahead and pitched my yeast.
When I woke up this morning, Brewometer was reporting a temp of 74, which was just impossible, so I went out to check on things. Sure enough, the temp probe was reading 59.5 degrees, while the Brewometer was telling me it was 74. I took a quick sample and measure with my Thermapen, which confirmed it was about 59 degrees.
Looking at my online data, it was reporting temps well outside of the possible range for about 3 hours, but it is now back to reading 60 which agrees with my temp probe.
I'm not really sure what could explain this aside from a malfunction. There was no violent fermentation going on during this time. This started only 8 hours after pitching, there was only a minimum amount of krausen starting to form when I took my sample this morning, and there was no airlock activity, noticeable amount of CO2, or any other externally visible signs of fermentation. I'll report it to the developers and see what they say.