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I have read with interest about temperature monitoring of the head. I have been looking at digital thermometers but I am finding that their accuracy is off by as much as 6 degrees. Last night we tested a Pyrex Professional unit ,from Bed Bath and Beyond,. It was off by 6 degrees ,this was the worst so far,. We are at sea level and boiling was reading at 218 degrees F. I want the accuracy of digital and would like the convenience of remote and/or temp alarms, etc. I found the following that was of interest: http://www.professionalequipment.com/digital-thermometers/ I had noted the Mini and the Mini Digital. They both have a 0.1 resolution ,reads to a tenth of a degree, and +/- 1 degree F accuracy. I would like to know which digital thermometers our forum members are using and any comments regarding features and accuracy. Thanks! Travis 
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Travis,I bought a sunbeam/w/remote probe,and alarm,but like you said,its off 4deg.cel.and 6deg.F.I took it apart to see if there was a calibration pot. but none was found.{chinese crap!!!}This really ticked me off,untill I got use to doing my temps -6F.I take a large twist tie and put it half way up on my columns.Easy to read that way.The alarm function works well,and when I start a run I set it to go off at 167f.Once your colecting you set the alarm up 1deg.and you know when your temp goes up every time,so you dont have watch it so close.You know what they say,YOU GET WHAT YOU PAY FOR,it was $15.Sure would like to have one that read the correct temp.
wineo
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Bottom line is: Accuracy for the actual temp. that is going on is not so important. Accuracy change is. Every single different wash, wort you run will have totally different collection values. If running a grain mash or UJSM you will want to keep some heads for flavour. If doing a rum or other sugar washes, for flavor you will want to keep some tails, but no heads. If doing neutral, neither. Set up a run chart, for each recipie you run, or type, but small modifications can change results. Do a run or 2 very carefully monitoring your temps. by taste and smell. Collect in small increments till cool, and water down to taste and smell. Each sample with recorded temp. Record, and thereafter. you should be able to replicate with temp. for that same wash, and get same results.
Another, beer or wine will need totally different reference points, again smell and taste.
The quality of the therm. to read acurate changes is important. The actual temp. to norm is not so critical. At my elevation, I am about 4 tp 5 deg/ off anyhow, but I just adjust, to to the temp. diff. but to what my particular brew requires. The first couple of runs are simple taste smell judgement calls, recorded, and after that, the temp. can be a great guide.
Hope this helps.
PS. exact placement of the rherm. is imperative. A quarter inch change can make a 2 deg. temp t=change in the reading. At least in my column.
Cheers to all.
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John,I will have to do the chart thing.I always do one on my beer,and wine,but didnt do it on this yet.I just ran another 27ltrs of corn/malt mash.I am trying to do my cuts from taste,because I think I trust my taste buds more than the thermometer.I have been trying to keep the hearts only,with as little overlap as I can.
So far,the taste method is working good for me,but I have a good buzz going by the time im done.Do you use anything besides wood for flavor?
wineo
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Wellllll..... I guess that... knowing what comes accross at a specific temperature is important but learning the ,my, system and how it reacts is in reality more important! I better understand now that smell and taste or more important factors rather than... what is the exact temperature! I guess it is wise to record available temps along with sniff and taste and use that as a guide. Thanks again! Travis
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Wineo,
I have some corn whisky soaking on sherry oak chips, another gallon I macerated with some raisons, a dried apricot and some black peppercorns. I have read that adding a bit of bourbon makes a good difference. And of course glyceryn. Going to try the uncharred apple wood as soon as I get some, as well as some birch twigs as they are beginnig to swell now. Leaveing some to just age naturally also. I leave about a qt. of airspace in each gallon, to allow me to shake some O2 into the spirits.
I also sometimes distress age, to speed things up. Works well.
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I found a digital thermometer I believe I'll be happy with! It is a TSP572 TOUCH SCREEN Digital Probe Cooking Thermometer. I purchased it off eBay. The seller is a beer brewer. This thing was reading 211.9 in boiling water. It changes temps quickly. About 3 times faster than the Pyrex unit. It's touch screen is easy, the numbers are LARGE and easy to read and the probe and cable are much stronger and better looking that all the others I've looked at. It has 4 magnets on the back for stick-on convenience. A link to his eBay page is: http://cgi.ebay.com/TSP572-TOUCH-SCREEN-Digital-Probe-Cooking-Thermometer_W0QQit emZ290099026672QQcategoryZ43421QQssPageNameZWDVWQQrdZ1QQcmdZViewItem Again...I like it...it's just not remote...however! Travis
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