Good thermometers?

[dano14041]

Can anyone recommend a good thermometer? I broke my floating thermometer and dropped my digital probe thermometer in a bucket of starsan, So… I need a new one or two, or three…

Thanks!
Dano

[euge]

I really like my superfast Thermapen.

[lonnie-mac]

@euge

I really like my superfast Thermapen.

I must second this from euge. As a bbq nut, and everything digital around me, the Thermapen is without a doubt my final answer when it come to decision time. Costly? Yep, a bit. But worth every penny.

[bluesman]

I use a Proaccurate Digital Thermometer that is a great value. It is quick reading and reliable.

Testing & Measuring for Homebrewing and Wine Making

[timmcmanus]

http://www.amazon.com/gp/product/B00009WE45/ref=ox_ya_os_product

$13.  Buy as many as you need.

The guy I brew with is a chef in NYC and these are the thermometers they use in the kitchen.

[kgs]

@bluesman

I use a Proaccurate Digital Thermometer that is a great value. It is quick reading and reliable.

Testing & Measuring for Homebrewing and Wine Making

Same here. Calibrates easily, too.

[mabrungard]

Digital is good, but I also like to have the old mechanical dial thermometers in my system.  I run a PID controller with its thermocouple for my RIMS, but I appreciate having a double check with those mechanical dial thermometers.  Every once in a while, the PID will go haywire and need a reset and I still have a backup that measures in a different way.  The mechanical dial thermometers are very durable and provide relatively repeatable readings.

The other thing that is important is to calibrate your everyday thermometers and thermocouples using a accurate thermometer.  Its also important to perform that thermometer calibrations in your typical mash temperature range (say around 150F).  Although calibrating at 32F and 212F (@ sea level) is better than nothing, I have found many thermometers can be several degrees off their indicated mash temp when checked with an accurate standard.  There are too many ways to screw up a calibration when using the ice water bath and boiling water checks.

I picked up a NIST standard mercury thermometer on Ebay that I pull out only when calibrating.  I stick all my thermometers in an insulated cup filled with hot water (~150F) and compare each one to the NIST standard’s reading and adjust as needed.  The thing with a standard thermometer like this is that you’ll need it only once or twice a year.  Quite actually, this is the sort of thing that a club should buy and bring to your club meetings a couple of times a year to provide members with a good calibration for their thermometers.

[richardt]

Great idea, Martin.  I also have noticed that same phenomenon when calibrating thermometers at 0 and 212 F. 
They all calibrate fine at those temps, but give widely disparate readings (3-10 F different) around 150 F.

[bluesman]

@mabrungard

I picked up a NIST standard mercury thermometer on Ebay that I pull out only when calibrating.  I stick all my thermometers in an insulated cup filled with hot water (~150F) and compare each one to the NIST standard’s reading and adjust as needed.  The thing with a standard thermometer like this is that you’ll need it only once or twice a year.  Quite actually, this is the sort of thing that a club should buy and bring to your club meetings a couple of times a year to provide members with a good calibration for their thermometers.

+1

I also calibrate my digital thermometer with a calibrated lab thermometer from time to time to verify that it’s measuring accurately.
This is a sound practice.

[denny]

@bluesman

@mabrungard

I picked up a NIST standard mercury thermometer on Ebay that I pull out only when calibrating.  I stick all my thermometers in an insulated cup filled with hot water (~150F) and compare each one to the NIST standard’s reading and adjust as needed.  The thing with a standard thermometer like this is that you’ll need it only once or twice a year.  Quite actually, this is the sort of thing that a club should buy and bring to your club meetings a couple of times a year to provide members with a good calibration for their thermometers.

+1

I also calibrate my digital thermometer with a calibrated lab thermometer from time to time to verify that it’s measuring accurately.
This is a sound practice.

Same here.  I usually realize I need to do it when I have several batches in a row that under or over attenuate a bit.  And like Martin says, do it around 150 to simulate mash temps.

[bearcat]

Another suggestion would be
http://www.palmerwahl.com/product_home.php?itm=604