Thermometers

[Mark]

Do people here have a general preference of thermometer type? Bog standard, electric or infrared? Am sick of breaking grass ones, looking at something a bit more durable

[denimglen]

Depends on the use.

Infared are generally shitty for brewing as they'll only measure surface temperature.

Other than that anything that can be calibrated is fine.

I have mashmaster dial thermos on my vessels and check them every now and then, no dramas.

I have a DSE digital that I know reads 0.8C to high over the freezing to boiling range.

It's still worth having a reliable glass liquid thermometer to use to calibrate your other thermometers.

[Mark]

Mostly for mashing, but for everything in between as well. Shame infrared is no good, that would make life easier!

[denimglen]

In that case I'd go for the best digital one you can afford, try and get a waterproof one too, no dramas with dropping it the mash accidentally then.

[Tony]

I've got a digital food spike/probe thermometer, about $20-30, from Southern hospitality or DS.

[Mark]

Choice, thanks fullas will check out DS