Wrighty69
Active Member
- Joined
- Apr 13, 2012
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Working through possible causes for ferments stopping at 1.020 recently and i'm wondering if my mash temperature is out. Have always used a UK made glass thermometer and tested it in boiling water tonight with a spare glass one and two digitals. The glass give similar readings but the digitals are five degrees or so higher. I'm also confused by all thermometers reading in the 80's for kettle boiled water. However, I am 270 meters above sea level so wondering if this is a factor? My SG is normally where it should be according to recipe calculators and my pitch temps tally with stick on thermometers. Any advice gratefully received.