Need a better thermometer....

[cheezycow]

So I am getting rather tired of the inconsistent temps during my brew day.....Not looking to break the bank but need a better solution than the cheap floating one I got. So what thermometers do you guys use?

[Bugeater]

I used this one for years.


http://www.williamsbrewing.com/BREWERS- ... 6C102.aspx

I calibrate it against a high quality glass laboratory thermometer at wort temperatures every couple months. Have never had to adjust it more than 1° F.

Morebeer has a similar one. http://morebeer.com/view_product/18682/ ... gh_Quality

I like this style of thermometer since I can take a bunch of readings in different places in the mash tun to ensure that I don't have any hot or cold spots. You can't check for that with a fixed bulkhead mount thermometer. Stay away from the ones with a cable probe. Getting the wire wet will fuck up the readings for weeks until it completely dries out. Sometimes it won't even work after that. I've done research on that. Have two dead ones to show for it.

Wayne

[cheezycow]

Tip taken.Thanks Bug..Any other suggestions....I would like some more input please!

[PSUHomebrewer]

In brewing better beer, strong says he uses an infra red thermometer. I dont know how well this works or if it will work for what you need it but it is a option if you want to try.

[Bokonon]

I know I've posted this in another thread here, but I use a Thermoworks RT600C and love it. If money was no object I'd go for the Thermapen The RT600C is about 1/4th the cost of the thermapen and takes a couple extra seconds to read.

[bpfishback]

I use the "lab" thermometer that most places sell for under ten bucks, and the thermapen that the poster above mentioned which is pretty expensive but great.

[brewinhard]

lab grade glass thermometer - just be sure to calibrate it with a pre-existing accurate and precise thermometer before use. Also be aware they can be total immersion or partial immersion.

[Bugeater]

The infrared may work for Gordon, but I would still be leery of using one. That will give you only the surface temperature of the mash. You may have a cold spot 8 inches down and not be able to detect it. Gordon's stirring routine is probably consistent enough that this measuring system works for him. I prefer the long stem probe precisely because I can check the temp at various depths and locations.

I agree about the cable probes. I have two dead ones here that attest to the problem of getting them wet. I now have a couple high priced timers for the brewery.

Wayne