Let's talk about thermometers. What do you use, and how? Here's my problem. Is use a probe thermometer similar to: http://www.kohls.com/product/prd-630717/food-network-digital-thermometer.jsp
I put the probe in my kettle while heating up water for my mash with the temp alarm set so I know when its ready. I use the timer for timing the mash. I then put the probe in the kettle of wort to alert me to when the temp of the wort is approaching boiling so I don't get boil overs. And finally I use it as the wort is cooled so I know when to pitch the yeast.
This process, for some unknown reason kills these thermometers. In the past 2 years, I've gone thru about 8 of them, a couple different "brands" but you can tell they are manufactured the same way.
Does anyone have better luck or a better thermometer w/ alarms / timer?
I put the probe in my kettle while heating up water for my mash with the temp alarm set so I know when its ready. I use the timer for timing the mash. I then put the probe in the kettle of wort to alert me to when the temp of the wort is approaching boiling so I don't get boil overs. And finally I use it as the wort is cooled so I know when to pitch the yeast.
This process, for some unknown reason kills these thermometers. In the past 2 years, I've gone thru about 8 of them, a couple different "brands" but you can tell they are manufactured the same way.
Does anyone have better luck or a better thermometer w/ alarms / timer?