What is the best equipment for monitoring mash temp

[guitarguy6]

Hey guys, I was wondering what the best equipment for monitoring my mash temperature is. Right now I have a $20 digital thermometer and 2 glass thermometers. The digital themrometer is good for me to get a quick idea of what temp I'm at but is usually off by about 7f. I'm assuming the glass thermometers are accurate but it takes to long to get an accurate reading. Would I be better off buying a $100+ digital thermometer or a different kind of glass or steel thermometer? Looking for the best solution that would cost less than $200. Thanks!

 

[thekraken]

The thermapen has been on my christmas list for a long time now, but I can't justify the price. You could try a wireless thermometer like this one, but you'll have to take measures to keep the cord dry, I use it for my bbq.

 

[sniperd]

Same company different product:

https://www.homebrewtalk.com/f11/best-digital-thermometer-314825/index2.html

It's pretty nice as you don't have to open up the mash tun, you can just push down the probe and leave it there.

 

[fartinmartin]

I have a digital and a glass, I prefer the glass. To overcome the soak and time lag on the glass thermometer I leave it in the mash by tying a fishing line to it, this way it can be read imediatly, no soak time !

 

[johngaltsmotor]

For universal appeal I'd look at a thermocouple meter and simple thermocouples. It's the scientific version of a digital thermometer (i.e. much more accurate). Get one meter and you can add thermocouples to various spots (HLT, MT, fermenter, etc.) Then just move the meter around as needed. The meters you can get for under $40 and the thermocouples for under $50 depending on what style (how long of metal sheath, do you want NPT threads, etc).

 

[guitarguy6]

I have a digital and a glass, I prefer the glass. To overcome the soak and time lag on the glass thermometer I leave it in the mash by tying a fishing line to it, this way it can be read imediatly, no soak time !

I leave mine in the mash as well. The problem is when I add my strike water I find it takes to long for the glass thermometer to give me an accurate reading.

We're looking to be able to replicate one of our pale ale recipes and I need to be able to dial in our mash temp and sparge water temp. If money is no issue should I grab the MTC Thermocouple Thermometer or the SPLASH-PROOF SUPER-FAST THERMAPEN?

 

[fartinmartin]

Interesting, I put my grain into the strike liquor, so the thermometer is stable. Do you add the liquor to the grain ?

 

[thekraken]

I leave mine in the mash as well. The problem is when I add my strike water I find it takes to long for the glass thermometer to give me an accurate reading.

We're looking to be able to replicate one of our pale ale recipes and I need to be able to dial in our mash temp and sparge water temp. If money is no issue should I grab the MTC Thermocouple Thermometer or the SPLASH-PROOF SUPER-FAST THERMAPEN?

If money is no issue? BOTH! The thermapen would be great for spot checking during brew day and also just a great tool to have in the kitchen.

I also like johngaltsmotor's approach.
Using a thermocouple would be better suited to 'monitoring' temps like the mash, sparge water, fermentation... kitchen oven, etc. That link to the thermoworks thermocouple does have a waterproof probe but it doesn't say anything about food safety.

 

[guitarguy6]

Interesting, I put my grain into the strike liquor, so the thermometer is stable. Do you add the liquor to the grain ?

I usually put about 1/4 of the grain into the mash tun and then add some strike water while stirring. Then I slowly add the rest of the grain and water while my buddy stirs the mash. Basically I'm having trouble calculating heat loss when adding my strike water to the grain. I need to usually add cold or hot water to exactly hit the temp I want.

 

[fartinmartin]

This works for me, 72C strike water , add the grain and temp goes down to 65-66C
its quite reliable as my grain is always at similar temps from being stored indoors.

 

[thekraken]

I usually put about 1/4 of the grain into the mash tun and then add some strike water while stirring. Then I slowly add the rest of the grain and water while my buddy stirs the mash. Basically I'm having trouble calculating heat loss when adding my strike water to the grain. I need to usually add cold or hot water to exactly hit the temp I want.

What kind of MLT? What I've read a lot on these boards is to fill my cooler mlt with water at about 10 degrees F above my strike temp, let the temp of the cooler and water equalize, THEN let the water drop to strike temps, then mash in the grains. You dump hotter than strike water into your mlt to let the mlt absorb what heat it will, now you have mitigated the effects of it's thermal mass on your strike temps.

 

[guitarguy6]

This works for me, 72C strike water , add the grain and temp goes down to 65-66C
its quite reliable as my grain is always at similar temps from being stored indoors.

What temp ios your grain? Right now it's starting to get cold where I live and my grain is around 16C.

I think we'll go with the thermocoupler and the 113-372/373/375-T probe that sniperd suggested.

 

[guitarguy6]

What kind of MLT? What I've read a lot on these boards is to fill my cooler mlt with water at about 10 degrees F above my strike temp, let the temp of the cooler and water equalize, THEN let the water drop to strike temps, then mash in the grains. You dump hotter than strike water into your mlt to let the mlt absorb what heat it will, now you have mitigated the effects of it's thermal mass on your strike temps.

I just preheat the MLT with hot tap water. I'll fill it up and let it sit for 20min. I'm going to try adding grain to strike water next brew day and see how that works out for me.

 

[fartinmartin]

My grain ambient temp must be about 16C.
It nice to have flash kit if you can afford it, if you can enjoy it !
All my gear is very crude, diy, and very amateur.