Thermometer recommendations please

[bikesandbeer]

Aye up.
Its my birthday next week and I've been asked for some present suggestions.

I think I'd like a new thermometer, but dunno which one to suggest.

Do I just plump for a Thermapen or are there some other options I should be considering?

I like the idea of positioning a probe in my BIAB pot and monitoring the temp without constantly taking the lid on and off (which I'd obv have to do with the pen type jobbers)

All suggestions gratefully received

 

[MmmBeer]

I received an Inbird BBQ Go 2 probe thermometer in one of their giveaways last year and I'm very pleased with it. This has a display with Bluetooth capability and 2 probes on ~ 1 m cables. I currently use it to monitor sparge water temp in a tea urn, but can equally be used for mash temp, or both.

 

[-Bezza-]

I'd probably suggest one of the Inkbird BBQ thermometers. Could clip it to the side of the pan and just leave it. The cable is heat resistant, so that's fine.

The IBT2X has Bluetooth capability so can set alarms on your phone if the temperature goes too high or too low.

 

[bikesandbeer]

@-Bezza- @MmmBeer
Nice one. I'd looked at these.
Where does the display sit? Does it have a stand or does it have a magnetic plate on the rear?

 

[-Bezza-]

@-Bezza- @MmmBeer
Nice one. I'd looked at these.
Where does the display sit? Does it have a stand or does it have a magnetic plate on the rear?

We're both referring to the same one.

I'm pretty sure it's magnetic. The cables are quite long though so it can just sit on the side if needed.

 

[MmmBeer]

I normally just sit mine on the lid of the urn, which I plug in in a different room, to (hopefully) prevent blowing my electrics when the Grainfather is heating at the same time. I can comfortably read it from 10-12 ft away. It doesn't have a magnet or stand, but will sit upright.

 

[Sadfield]

The thermometer is probably the most important piece of equipment we use. There are a few things you need to look out for when choosing a thermometer, they are display resolution, accuracy and the ability to calibrate it.

The bbq inkbird only have an accuracy of +/-1°c, Thermopens are +/-0.4°c. This makes a big difference when hitting a mash temp of 66c or fermentation temperature of 19c.

A thermometer is worthless if not calibrated. It's feasible with a low resolution, low accuracy and uncalibrated thermometer, to be mashing several degrees away from the desired temperature.

https://www.google.com/amp/s/beerandbrewing.com/amp/how-to-calibrate-a-thermometer

My recommendation is to scour eBay for used Food Standards testing thermometers from brands like Hanna, ETI, Comark. They can be picked up for £10-30.

 

[BeerCat]

I used to use an stc1000 with a 300mm ss probe. Worked really well and is accurate and has other uses.

 

[Drunkula]

I used to use an stc1000 with a 300mm ss probe. Worked really well and is accurate

You must have been lucky. I've tested STCs and PIDs with various NTK and pt100 probes and found that they don't work perfectly linearly over a large temperature range so I've had to put a label and note for each probe so if I want it to accurately display say 19c I'll note the calibration offset for that temp, but it can be over a degree different at 66.5c. All tests done with a calibrated commercial thermometer I'd borrowed. Bizzarely a crappy £1.30 meat thermometer with a a springy dial thing from Wilko's was really good across the board. Think that's also a lucky one off.

Sadfield's suggestion is a good one if you're not mad about fannying about like I am.

 

[F00b4r]

You must have been lucky. I've tested STCs and PIDs with various NTK and pt100 probes and found that they don't work perfectly linearly over a large temperature range so I've had to put a label and note for each probe so if I want it to accurately display say 19c I'll note the calibration offset for that temp, but it can be over a degree different at 66.5c. All tests done with a calibrated commercial thermometer I'd borrowed. Bizzarely a crappy £1.30 meat thermometer with a a springy dial thing from Wilko's was really good across the board. Think that's also a lucky one off.

Sadfield's suggestion is a good one if you're not mad about fannying about like I am.

The probes that work with the STC1000's need to be a certain value (resistance?), if not then you need to have a flashable STC and use the custom firmware written for it and adjust for the values of your particular probe, something to consider if you want to replace the probe that came with the device.

 

[Drunkula]

The probes that work with the STC1000's need to be a certain value (resistance?)

Yeah, ntk 10k. None of that helps me as I've made the probes detachable so I can take the stc between two brew freezers and cooking nonsense and you need to know the foibles of each sensor. Same with the pt100 ones for the pids. They were stupidly cheap, though - like 3 for a quid delivered so I'm fine that they need a little faffaroo.

 

[Clint]

I got the Inky BBQ thermometer...in fact I got two!
Faultless performance.
Get one!
Just checked Homebrewonline have them on offer for £15.95 against the RRP of around £24...

 

[Sadfield]

I got the Inky BBQ thermometer...in fact I got two!
Faultless performance.
Get one!
Just checked Homebrewonline have them on offer for £15.95 against the RRP of around £24...

At that price I will. Cheers Clint, it'll go nicely with the new weber kettle. Low and sloooooooow.:thumba:

 

[Clint]

Sounds like a very sound plan...

 

[bikesandbeer]

I got the Inky BBQ thermometer...in fact I got two!
Faultless performance.
Get one!
Just checked Homebrewonline have them on offer for £15.95 against the RRP of around £24...

Cheers mate. A great saving which I capitalised on!

 

[foxbat]

You must have been lucky. I've tested STCs and PIDs with various NTK and pt100 probes and found that they don't work perfectly linearly over a large temperature range so I've had to put a label and note for each probe so if I want it to accurately display say 19c I'll note the calibration offset for that temp, but it can be over a degree different at 66.5c. All tests done with a calibrated commercial thermometer I'd borrowed. Bizzarely a crappy £1.30 meat thermometer with a a springy dial thing from Wilko's was really good across the board. Think that's also a lucky one off.

ETI thermometers come calibrated (mine was at 0 and 100) and you can return them with the probe to be recalibrated whenever you want. If you don't need a traceable UKAS cert then it's only about 20 quid and there's a service where you can choose the calibration points. I've had the Therma 1T with a nice long remote probe for a couple of years now and am thinking of getting a recal done soon.

 

[AlDaviz]

If missus buying ? Go all in and tell her to get he wortometer to go with your grainfather

 

[chrisbjones202]

I use a thermopen (same as you see most chefs using). You get a reading in a couple of seconds unlike the cheap ones.

They start at about £30 but pocket size. Great for steaks too...

 

[UKSkydiver]

Hi
I'm thinking of getting one of these as discussed: Inkbird IBT-2X currently £25 ish on Amazon.

Now that we're a few months on and you've all had chance to use one in anger.... any opinions / comments on how it performs?

Cheers

 

[GerritT]

Inkbird is a good choice, always. Maybe not the best, maybe not the cheapest, but definitely value for money.