Hey, just a heads up. I got an e-mail this morning concerning a private sale to those on the ThermoWorks mailing list. If you are interested in snatching one @ $74, pm me and I'll send you the link. I'd post the link for everyone, but it doesn't seem to be in the spirit of the sale.
The email I got a few days back, said feel free to share. I did at http://www.rivercitybrewers.ca for example... " Don't wait! You must follow this link to the private "Open Box Sale" web page for ordering. This offer is only being announced to subscribers of our email lists. You may forward the link to friends and family. Not accessible through our public website." http://www.thermoworks.com/products...ontent=inbox&utm_campaign=Jan2014-Open-Box-cs
And on that note, anyone ever use their cheap pH meters (+/- 0.3 pH to 120F) for a mash? Would it be of any use with this +/-? I was going to get one because it's cheap and could at a minimum get me the pH of my sours...
+\- 0.3 is pretty course for the mash. It is generally accepted that the correct way to measure the mash is at room temperature, pull a sample and cool it. Measuring at mash temp is hard on the probe and decreases the probe's service life.
