Thanks for the answer and the article. Good luck with it
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Martin, what do use for a reference for a mash temp without relying on another thermometer? I understand your point about using ice - boiling water, but I'm racking my brain trying to think of what else to reference.
I have a NIST-certified mercury thermometer that serves as my reference. Clearly, you wouldn't want to use one of those anywhere in the brewery due to its fragility and hazard. I suggest that homebrew clubs may want to invest in something like that and they can have calibration events at their meetings a few times a year so that members can check their thermometers.