+1. They’re pretty accurate.
Ok, thanks. I should listen to the podcast! (Which podcast?)
I am not sure which episode. But here is the podcast link.
Thanks so much! I’ll add to my queue. Also was able to swing by an LHBS today and pick up two thermometers for the fermenters I’m using these days.
Remarkably accurate. I’ve compared them to temp of fermenting wort (using a ThermaPen) multiple times and it is always spot on.
I attach the probe to the side of my carboy with some cardboard on the other side for insulation, works great.
Thanks, Denny had noted “we discussed this on the last episode of the podcast” so I have been able to subscribe to the podcast and figure out which episode. The only downside of having a short commute these days is it has seriously cramped my podcast-listening time!
I agree that temp is number one, but a close second is pH, so if you can monitor pH, and adjust as necessary, your beers will improve greatly.
Over the last three or four years I have used a fridge, I have noticed a big increase for most beers through temp control. Even if I’ve been fuzzy about the narrow range, keeping temps within the mid-60s is a big improvement over letting them swing way up and down, and my favorite Common went way up in quality once I was able to drop and hold it to mid-50s after the first 7-10 days, per the recipe. It sounds as if water adjustments and mash pH are logical next steps, particularly given that water sources in California can vary so much due to the drought. Just not quite there yet… more gear, more consumables, etc. Not so much a cost issue as just… more to learn, think about, do. Using filtered or spring water with a pinch of Campden has been my go-to, and anything else is… more.
Temp control is the single most critical concern but it does little good if the yeast are mishandled in other ways. So they go together and are one thing really IMO.
I’m going to have to check the calibration on my latest A419. Had it for six months or so; it is off by 2-3 degrees and the cold weather is affecting the temp in the garage, which on turn throws off the chest freezer a bit it seems. Anyway the Wiezen in there right now is being closely monitored. Ideal fermentation temp is “68F” and it’s cooler than that in the garage.
I realize that depending on your water this is more important for some people than others, but I brewed for 10-12 years and won a lot of ribbons before I ever looked at pH.
agree on water dependency- i was doomed with my well water and didn’t know it until I got immersed in water management and PH.
would you say looking at PH was beneficial for you in some ways, while perhaps not in other ways?
And in another vein, years ago some would claim that “sanitation” was the #1 concern in regards to yeast. Hopefully, that mistaken notion has been dispelled by now. That being said, it’s good to keep a spray bottle of starsan around and use it when needed. 
I’m on a well, also, but the water is incredibly good. I’d say pH was important for the “fringe” beers, the really light (pils, tripel) or really dark (porter, stout) beers. But for probably 80% of the beers I make, the pH naturally falls right where it needs to be.
I’d say in regards to pH that it’s an issue to some and not others. Sometimes pH is the unknown-unknown problem. But if a brewer has great water in the first place they may never have to solve the pH problem(s) others encounter.
edit: Point is don’t go looking for a problem and buy a meter.
Moved across town and it affected my brewing water. Now I tailor it and still don’t use a meter.
one exception outside of water I know of from experience- more acidic base malt (5.4 vs 5.7-8) can also throw a wrench in there.
May I assume you’ve had your water tested and know what your profile is?
Ah the water question…
I have three types of water available that all vary during the seasons: City well water, softened water and reverse osmosis. Basically I’ve settled on what works for me and no longer worry or obsess about my pH. I suppose an updated Ward report might be helpful as the area is importing some of the water now.
We have high bicarbonate alkaline water suitable for brewing Brown ales and darker and simply practice dilution when needed.