bcp
poפ ɹǝǝq
- Joined
- 6/9/09
- Messages
- 583
- Reaction score
- 16
Looking for a better way to measure temp of mash without holding my Dick Smith digital probe thermometer in the heat waiting for it to get up to reading temperature knowing i'll one day drop the damn thing in. Don't have budget at the moment for bling solution.
I bought this on ebay. About $1 from Hong Kong - so I bought a breathalyzer for $1 and with postage came in somewhere under $10. Figured even if i threw it away i haven't lost anything. Wish i'd bought two, actually.
It's only rated to 70c, but i calibrated it against my other thermometer and it's no more than 0.7 off at any temperature. I mean, at that accuracy, you can always double-check with whatever you trust, but it allows me to track what's happening through the whole mash - and at the bottom of the urn.
The question bit...
Is this kind of probe ok for putting into the bottom of a mash or do i need some kind of stainless steel cover like a thermowell or something? It seemed ok in water, but it wasn't in there for an hour...
I bought this on ebay. About $1 from Hong Kong - so I bought a breathalyzer for $1 and with postage came in somewhere under $10. Figured even if i threw it away i haven't lost anything. Wish i'd bought two, actually.
It's only rated to 70c, but i calibrated it against my other thermometer and it's no more than 0.7 off at any temperature. I mean, at that accuracy, you can always double-check with whatever you trust, but it allows me to track what's happening through the whole mash - and at the bottom of the urn.
The question bit...
Is this kind of probe ok for putting into the bottom of a mash or do i need some kind of stainless steel cover like a thermowell or something? It seemed ok in water, but it wasn't in there for an hour...