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Hey Brewnosers!

Just getting started brewing with a 1 gallon BIAB, stovetop setup and have been using a wired meat thermometer (like this one https://www.walmart.ca/en/ip/ricardo-di ... 0197533206) for my brew day. Unfortunately it just died on me last brew and is totally busted now. It definitely isn't meant to be constantly submerged but it had been fine for my first 3 brews.

My question is what is the best thermometer setup for mashing and boiling on a stovetop?

Cheers!

Buy them cheap. Buy them often.

I have at least one backup at all times.

S

I'm a pretty laid back brewer, but I use an instant read meat thermometer. I hit my mash temp, wrap the pot well, check about halfway through and add some boiling water if req'd, then wrap it back up. I wouldn't mind knowing the temp the whole time, but doesnt seem worth the hasslr

I'm a pretty laid back brewer, but I use an instant read meat thermometer. I hit my mash temp, wrap the pot well, check about halfway through and add some boiling water if req'd, then wrap it back up. I wouldn't mind knowing the temp the whole time, but doesnt seem worth the hassle

I'll definitely pick up an instant read and maybe go the laid back approach as well. Do you just turn the heat off and leave it wrapped up or remove the pot from the element?

gwoods22 wrote: ↑

Wed May 19, 2021 11:06 am

I'll definitely pick up an instant read and maybe go the laid back approach as well. Do you just turn the heat off and leave it wrapped up or remove the pot from the element?

Honestly 50/50. If it's nice and I'm using the propane burner outside I'll take it off. Stove inside and I'll wrap it in place.

My last BIAB batch I didnt even need to warm it up, bigger pot of water I guess.