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Date: 28 Aug 2006 11:48:49
From: Gerard Eberlein
Subject: Calibrating Thermometers
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Just a question...How do you all calibrate? I have a dial therm, a digital
therm, a in oven type meat therm (probe kind) and I get slightly different
readings on all 3...oh as well as the little stick on therms for bucket and
carboy. Even the thermostat on my A/C reads different from the others and I
have placed my digital therm right on the house thermostat. Thanx in
advancefor any help on this.
Gerard
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Date: 28 Aug 2006 09:55:47
From: Denny Conn
Subject: Re: Calibrating Thermometers
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Gerard Eberlein wrote:
>
> Just a question...How do you all calibrate? I have a dial therm, a digital
> therm, a in oven type meat therm (probe kind) and I get slightly different
> readings on all 3...oh as well as the little stick on therms for bucket and
> carboy. Even the thermostat on my A/C reads different from the others and I
> have placed my digital therm right on the house thermostat. Thanx in
> advancefor any help on this.
I use a certified lab thermometer and calibrate in the mash temp range,
around 150F.
-------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 28 Aug 2006 11:39:44
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Calibrating Thermometers
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Gerard Eberlein wrote:
> Just a question...How do you all calibrate? I have a dial therm, a digital
> therm, a in oven type meat therm (probe kind) and I get slightly different
> readings on all 3...oh as well as the little stick on therms for bucket and
> carboy. Even the thermostat on my A/C reads different from the others and I
> have placed my digital therm right on the house thermostat. Thanx in
> advancefor any help on this.
>
> Gerard
>
>
I think most people calibrate at two pints -- boiling and freezing.
You can also get big NIST certified mercury thermometers from some of
the bigger mail order places. They're pretty fragile -- I wouldn't use
them directly in brewing -- but they're highly accurate and easy-to-read.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 28 Aug 2006 16:18:27
From: Joel
Subject: Re: Calibrating Thermometers
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Gerard Eberlein <dormouse@charter.net > wrote:
>Just a question...How do you all calibrate?
http://www.allfoodbusiness.com/calibrating_thermometers.php
I use three thermometers, and calibrate them all if one of
them starts showiug more than a couple degrees off from the
others. I do both freezing and boiling points (remember to
adjust for altitude; roughly 1 degree per 500 feet).
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 28 Aug 2006 22:24:57
From: Brewer Bob
Subject: Re: Calibrating Thermometers
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Gerard Eberlein wrote:
>Just a question...How do you all calibrate? I have a dial therm, a digital
>therm, a in oven type meat therm (probe kind) and I get slightly different
>readings on all 3...oh as well as the little stick on therms for bucket and
>carboy. Even the thermostat on my A/C reads different from the others and I
>have placed my digital therm right on the house thermostat. Thanx in
>advancefor any help on this.
>
>Gerard
>
>
>
>
I put the thermometer in ice water and calibrate to 32F.
Brewer Bob
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