So, read a lot on the other thermometer topics in this forum, and I still have a couple of questions.
I fall into the "OMG why do I have so many thermometers that disagree with each other camp" (2 dial type long stem "brewing" thermometers, 1 floating dairy thermo, several small kitch thermos, an alchohol lab thermo, and a thermocouple)
After calibration at 0, none of them seem to line up at mash temperatures. Some are off by as much as 20°F. I know the common theme is, if youa re brewing good beer, don't fret. I love this advice, but my beer is not as good as I'd like it, and I suspect my mash efficiency is at least partially to blame.
So why don't more brewers rely on something like a glass lab thermometer? (Not Mercury filled) They seem to have some of the lowest errors and highest resolutions available for relatively cheap, and if you don't drop them, they should last forever. Why isn't this the standard in brewing?
Also, as a side note, where does one get a hydrometer calibrated for mash temp? I have a 60°F hydrometer, but I feel like the "conversions" to adjust my first runnings to a real SG don't always hold up.