114 ppm Na isn't desirable. But if ions like sulfate and chloride are low, then it probably won't taste salty. Na in water can typically be tasted when the level is on the order of 250 ppm.
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On the website it states "user sends the thermometer back to the manufacturer for recalibration after manufacturer's recomended interval"
Do any of you with traceable thermometers send them back for recalibration?
Disagree on your analysis of freezing and boiling for calibration. It's a well accepted way to calibrate thermometers , considering most do not havens calibration block. The point being, you don't care about the temps of 32 and 210-212, they just provide references on both ends of temperature spectrum so you can establish a calibration curve for your thermometer.
How would you replicate 150f or similar mash temp and know its that temp without a calibration block??
Gordon Strong recommends taking your Ph at the beginning of your mash and reading AT MASH TEMPERATURE, NOT COOLING. Cooled sweet wort is going to read~.35 higher.
I believe that the reading after cooling is the accurate one. On this I disagree with Gordon. I could be wrong....again....
If you're doing it after vorlauf, isn't that too late to do anything about it since you are done mashing?