Question for those doing Partials or All Grains

[dpalme]

I understand the importance of maintaining a proper temp to extract the sugars and not letting it get too high or low; so it begs the question, how many of you are using digital thermometers or digtal temp readers?

That glass thermometer is getting hard to read at times (more my eyes than the termometer LOL)

I have a meat thermometer but its even harder to read.

 

[supermoth]

I use a digital thermometer. It was around $25 and has that narrow probe that you can poke into meat or bread (or mash!). It was a lot more pleasant to use than a glass thermometer, and I don't worry about it breaking. I bought it for brewing purposes, but it's also a very useful tool to have around the kitchen. I can't remember the exact brand, but I'm sure it's not unique. I know there is a vendor on this site that sells a popular model that a lot of people like. Hopefully he'll pop up.

 

[FuzzeWuzze]

I got tired of buying digital thermometers for $20 that always broke and decided to just get a Thermapen...best decision ever.

 

[Hammy71]

I use a calibratable digital thermometer.

 

[BrewinHooligan]

I use a digital probe thermometer that works dual purpose for my smoker when I am not brewing. You have to be careful not to get the probe fully submerged or the unit gets toasted. For $20 it's easy and reliable and will last if it's taken care of.

 

[Golddiggie]

I'm using a Fluke 52II thermometer with type K sensors that can be submerged (into the mash and/or wort) now. I've tried all kinds of other thermometers over time, and finally ended up here. The lab thermometer was ok, but hard for me to get an accurate read quickly. Digital thermometers could be compromised by the steam from the mash/wort. Plus, they had short stems that could be a problem. Now, I simply place one (or two) probes into the mash tun (converted keg) and have two readings to go from. I can also monitor the temperature without opening the mash tun.

I use a long probe lollipop thermometer (very accurate, and waterproof) when chilling. I've adapted the wort out side of the plate chiller assembly to include a place to send the probe all the way to the chiller (to the 90 degree elbow coming off the cam lock). This lets me get the temperature as the wort is coming out of the chiller. I'm able to monitor the temperature easily, and know when it's time to shift it to the fermenter.