reverendnathan
Well-Known Member
I've been using a dairy thermometer in lieu of a meat thermometer for measuring water temps pre-mash and then in the mash. It seems accurate to me, but I worry there's enough inaccuracy that I might be mashing a few degrees too low, as evidenced by my last batch. I'm also using the same thermometer to measure the temperature of my swamp cooler, which also seems to hold accuracy. I have nothing to measure this against, as my meat probe thermometer is certainly out of range. Any way to measure this for calibration without anything to judge it against? Or are they fairly accurate right out of the box? It came from the LHBS by the way.