I stumbled across this webpage today while looking for something completely different. From time to time on this forum we have threads regarding calibrating dial-type (bimetallic) thermometers. I have always calibrated mine by checking the freezing point, this site claims that's wrong, and has added some comments from thermometer manufacturers to back up his assertions.
He claims these thermometers are only accurate within +/- 20 degrees of the calibration temperature. So if you calibrate at the freezing or boiling point, and want to use the thermometer at mash temperatures, you may have problems.
Interested to know what others think, or have experienced.
http://www.hi-tm.com/Documents/Calib-boil.html
He claims these thermometers are only accurate within +/- 20 degrees of the calibration temperature. So if you calibrate at the freezing or boiling point, and want to use the thermometer at mash temperatures, you may have problems.
Interested to know what others think, or have experienced.
http://www.hi-tm.com/Documents/Calib-boil.html