Comments on: Digital Thermometer for Brewing http://www.brewersfriend.com/2010/02/06/digital-thermometer-for-brewing/ We can have fun brewing beer together online Mon, 06 Sep 2010 02:36:04 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jim http://www.brewersfriend.com/2010/02/06/digital-thermometer-for-brewing/comment-page-1/#comment-329 Jim Sun, 07 Feb 2010 16:14:28 +0000 http://www.brewersfriend.com/?p=1012#comment-329 You should not use snow to calibrate your thermometer. Snow is mostly air, with very low amounts of water. Snow temperature can very greatly depending on the gradient of temperature between the ground level, and the surface. If the air temp is 20 degrees, the snow temp at the surface will the 20 degrees, and at the ground it will be 32. Snow also changes temp quickly depending on the ambient conditions. http://en.wikipedia.org/wiki/Snow You should not use snow to calibrate your thermometer. Snow is mostly air, with very low amounts of water. Snow temperature can very greatly depending on the gradient of temperature between the ground level, and the surface. If the air temp is 20 degrees, the snow temp at the surface will the 20 degrees, and at the ground it will be 32. Snow also changes temp quickly depending on the ambient conditions.
http://en.wikipedia.org/wiki/Snow

]]> By: Ian http://www.brewersfriend.com/2010/02/06/digital-thermometer-for-brewing/comment-page-1/#comment-328 Ian Sat, 06 Feb 2010 18:31:26 +0000 http://www.brewersfriend.com/?p=1012#comment-328 Just a note, I find a wireless remote meat thermometer really handy, as I can take the readout unit with me (on a belt clip) and monitor it while sitting at my computer. It alerts me 10 degrees before it hits the preset temp for mashing, and then if I adjust it, it alerts again if it falls or rises more than a couple degrees above my preset. One note, if you get the cable on the sensing probe too low and it gets wet, it goes on the fritz and needs to dry out before it'll work again. But the probe is so long, it's pretty easy to suspend in the middle of the mash. Here's some of these type of units: http://www.nextag.com/wireless-remote-meat-thermometer/stores-html Just a note, I find a wireless remote meat thermometer really handy, as I can take the readout unit with me (on a belt clip) and monitor it while sitting at my computer. It alerts me 10 degrees before it hits the preset temp for mashing, and then if I adjust it, it alerts again if it falls or rises more than a couple degrees above my preset.

One note, if you get the cable on the sensing probe too low and it gets wet, it goes on the fritz and needs to dry out before it’ll work again. But the probe is so long, it’s pretty easy to suspend in the middle of the mash.

Here’s some of these type of units:

http://www.nextag.com/wireless-remote-meat-thermometer/stores-html

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