Mainiac Posted November 23, 2012 Share Posted November 23, 2012 What are you guys using for you boils? I see them on Ebay from 5-50 dollars. I don't want to get the cheapest just to have it break or pay 50 if 10 will work Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 23, 2012 Share Posted November 23, 2012 I use a 40L Crown Urn for boils, I don't use a thermometer with it though. I just crank it full bore and wait until it reaches a rolling boil. Link to comment Share on other sites More sharing options...
LordEoin Posted November 23, 2012 Share Posted November 23, 2012 I use nothing for a boil, but for mashing and steeping I use a basic and cheap one like this \u20ac3 glass one They're fragile, but cheap, tried, tested, simple and accurate. Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2012 Share Posted November 23, 2012 I use nothing for a boil' date=' but for mashing and steeping I use a basic and cheap one like this \u20ac3 glass one They're fragile, but cheap, tried, tested, simple and accurate. +1 As Eoin said, you'll only really need a thermometer for mashing/steeping grains. If looking at a thermometer to buy, make sure the gauge has readings above 100\xb0C (boiling point of water). The one I use covers a range -10\xb0C to 120\xb0C. Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted November 23, 2012 Share Posted November 23, 2012 I used to have a digital thermometer but it took a while to register a reading and I was never confident that it was accurate (but I never tested it either). I now have a glass one similar to LordEoin and I much prefer that. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 23, 2012 Share Posted November 23, 2012 I have a thermometer fitted to my brew kettle, but I also use a gless one for my mash as well as for most of my temp. readings Link to comment Share on other sites More sharing options...
King Ruddager Posted November 23, 2012 Share Posted November 23, 2012 I have a meat thermometer I got cheap at Big W. Not sure how accurate it is and it's tricky to balance but it suits my needs. Link to comment Share on other sites More sharing options...
Nick Posted November 23, 2012 Share Posted November 23, 2012 i have a baristas thermometer, that is used for taking the temp of milk when making a cappucino. you can get one at most home ware shops. it has the perfect temp range and is pretty accurate. (just remember to remove the plastic protecting sleeve off the probe when you first use it...ooops[innocent] Link to comment Share on other sites More sharing options...
King Ruddager Posted November 23, 2012 Share Posted November 23, 2012 i have a baristas thermometer ... Those look really good actually, and it'd solve my balance problem too! Link to comment Share on other sites More sharing options...
guest1525228310 Posted November 23, 2012 Share Posted November 23, 2012 As Eoin said, you'll only really need a thermometer for mashing/steeping grains. Anthony. Another important use is to ensure you have the correct pitching temperature for your yeast. This is one of my favourite temperature measuring devices http://www.ebay.com.au/itm/110925458587?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2649 With this probe http://www.ebay.com.au/itm/New-Temperature-Controller-K-Type-Thermocouple-Probe-Sensors-100cm-Wire-Cable-/280885526927?pt=AU_B_I_Electrical_Test_Equipment&hash=item416615018f It is cheap, accurate and has a very wide temperature range. You will find this most useful in the kitchen as well. Link to comment Share on other sites More sharing options...
Guest Posted November 24, 2012 Share Posted November 24, 2012 Another important use is to ensure you have the correct pitching temperature for your yeast. I personally don't make liquid "starters" for yeast. I'm yet to have any problems pitching dry yeast straight from the packet into the FV. My FV has a stick-on temperature gauge. I use that to guide me to correct yeast pitching temperature. Everybody is different in the way they go about things, & there is nothing wrong with that. [cool] "It works for me." Rick Hunter (80's TV Series) Anthony. Link to comment Share on other sites More sharing options...
guest1525228310 Posted November 24, 2012 Share Posted November 24, 2012 I personally don't make liquid "starters" for yeast. I'm yet to have any problems pitching dry yeast straight from the packet into the FV. Anthony. Yes it seems many homebrewers take this shortcut. Experts advise that skipping rehydration of dry yeast kills about half the cells pitched. Apart from only having about half as much yeast as needed the dead cells immediately begin to break down and affect the beer flavour. Rehydration is simple and therefore why compromise the chance of making a better beer? Link to comment Share on other sites More sharing options...
Hairy Posted November 24, 2012 Share Posted November 24, 2012 I personally don't make liquid "starters" for yeast. I'm yet to have any problems pitching dry yeast straight from the packet into the FV. Anthony. Yes it seems many homebrewers take this shortcut. Experts advise that skipping rehydration of dry yeast kills about half the cells pitched. Apart from only having about half as much yeast as needed the dead cells immediately begin to break down and affect the beer flavour. Rehydration is simple and therefore why compromise the chance of making a better beer? Sounds like you will get on fine with Yob [biggrin] I always rehydrate my dry yeast. I have no idea what the real difference is unless you do a side by side comparison. But it is such a simple process I figure I may as well give the yeasties the best chance they can get. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 24, 2012 Share Posted November 24, 2012 How do you actually do the rehydrating? I'm sure there's a post or thread about it somewhere on here but I'm also busy watching cricket[innocent] Anyway, I've never done it before either, but I am keen to give it a try. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted November 24, 2012 Share Posted November 24, 2012 Hey Kelsey. I have rehydrated a few times following the destructions on the manufacturers website, eg for US-05 http://www.fermentis.com/fo/pdf/HB/EN/Safale_US-05_HB.pdf Pretty simple really, but I reckon Yob has a different method where he gradually introduces small amounts of the wort it's about to be pitched in to. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 24, 2012 Share Posted November 24, 2012 Thanks Phil. I reckon I'll give that a go when I put my next batch into the FV in a couple of weeks! Link to comment Share on other sites More sharing options...
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