Hi everyone! I'm a new home brewer (I think we've done 5 batches now) and I'm looking for some ideas/creative solutions around temperature monitoring and control during the boil/mash process.
Our set up: We are using a 7.5 stainless steel gallon pot on a two-burner outdoor propane canning stove. To monitor the temperature, we have tried different thermometers (regular and digital).
Our problems:
Thanks everyone! I'm excited to see what you are all doing to solve these problems!
-Kim and the LTD Home Brew Crew
Our set up: We are using a 7.5 stainless steel gallon pot on a two-burner outdoor propane canning stove. To monitor the temperature, we have tried different thermometers (regular and digital).
Our problems:
- Because we are manually taking the temperature at different times, we are not able to monitor the temperature throughout the boil. Without buying expensive, professional grade equipment, how can we measure the temperature the whole time? Any ways to monitor the kettle? Or, recommended thermometers/techniques?
- Our boil also seems to be different temperatures depending on where we stick the thermometer. Any ideas for this problem? I want to make sure we're boiling at the right temp, right now it seems like kind of a crap shoot
Thanks everyone! I'm excited to see what you are all doing to solve these problems!
-Kim and the LTD Home Brew Crew