« on: March 13, 2014, 11:12:00 AM »
I agree with what has already been said.
Another factor (useless fact? you choose), again very minimal, is atmospheric pressure. Water boils at 212 deg F at sea level. Go up from there and the temp decreases. Go down from there and the temp increases to overcome the increase atmospheric pressure. this happens very slowly so you can normally assume boiling is 212F unless you are on a ridge above Denver or sitting at the bottom of Death Valley you won't really see much variation. This is why vacuum liquid reduction works to make wort extract with minimal caramelization.
I'm at about 1000 ft, boiling is 210F. Denver is 202F. At Sean's brewery in Leadville, he will be boiling at 193F.