Anyone ever though of /used an infrared thermometer for brewing? they appear to be fairly accurate and have an amazing temp range. Best part is you just point and shoot...
Local tool shops have them on a huge special like 70% off its only like 20 bucks.
thoughts?
Post #2 made 13 years ago
Squared,
I just bought one. I haven't used it much yet. So far the temps aren't quite right. I haven't calibrated it yet. The dog likes to chase the red dot and it may be great for looking for house drafts? It's probably is worth the investment. I may fill a no-chill with wort and check the temperature of the container to see how long it takes to cool?
I just bought one. I haven't used it much yet. So far the temps aren't quite right. I haven't calibrated it yet. The dog likes to chase the red dot and it may be great for looking for house drafts? It's probably is worth the investment. I may fill a no-chill with wort and check the temperature of the container to see how long it takes to cool?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #3 made 13 years ago
FYI:
" Accurate Temperature Measurement Tips
When measuring shiny surfaces, such as aluminum and stainless steel, the reflectivity of the surface will skew the reading of an IR thermometer unless you accommodate for it. Either coat surfaces such as griddles or cooking pans with a non-stick cooking spray before you take your reading, or place a small piece of masking tape on the metal surface and measure the taped area.
An IR thermometer can go from kitchen to cold storage (above freezing) and still provide an accurate reading if given time to acclimate to the new ambient temperature. It's best to leave the unit where it will be used most often. Note: If the unit is left in an environment below freezing, it will temporarily fail to operate properly.
Use an IR thermometer to read internal temperatures of liquids, such as soups or sauces, simply by stirring the liquid and then reading the surface temperature. Keep the thermometer away from steam to avoid condensation on the lens, which will skew your reading."
" Accurate Temperature Measurement Tips
When measuring shiny surfaces, such as aluminum and stainless steel, the reflectivity of the surface will skew the reading of an IR thermometer unless you accommodate for it. Either coat surfaces such as griddles or cooking pans with a non-stick cooking spray before you take your reading, or place a small piece of masking tape on the metal surface and measure the taped area.
An IR thermometer can go from kitchen to cold storage (above freezing) and still provide an accurate reading if given time to acclimate to the new ambient temperature. It's best to leave the unit where it will be used most often. Note: If the unit is left in an environment below freezing, it will temporarily fail to operate properly.
Use an IR thermometer to read internal temperatures of liquids, such as soups or sauces, simply by stirring the liquid and then reading the surface temperature. Keep the thermometer away from steam to avoid condensation on the lens, which will skew your reading."
Last edited by thughes on 11 Nov 2012, 04:37, edited 2 times in total.
WWBBD?
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- SVA Brewer With Over 100 Brews From United States of America
-
Post #4 made 13 years ago
Thanks fellas
I did some research and does appear that there are some merrits to using it especially during fermentation, where you don't want to necessarily open the lids/bungs too often.
Also, I was anticipating stirring the mash first before getting readings.
Seems like a lot of chefs use them too for making candy and caramels where temp really matters by even a few degrees.
I did some research and does appear that there are some merrits to using it especially during fermentation, where you don't want to necessarily open the lids/bungs too often.
Also, I was anticipating stirring the mash first before getting readings.
Seems like a lot of chefs use them too for making candy and caramels where temp really matters by even a few degrees.
