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Post by feather on Nov 2, 2017 18:40:56 GMT
I've seen a battery expert on here, and maybe at HT, and I need some help with thermometers. Any thermometer experts or just anyone with experience here?
I have 5 thermometers that I can use for cheesemaking. It does have to be exact.
1) I found out my favorite thermometer was running cold, so my cheese was getting a little warm, by about 5 degrees. It is for hot beverages, it is very exact in its markings, it is sealed. It is a pain to have to grab it, test the temp, then dry it off until the next time I have to measure the temp. 2) I have another, electronic one, I have no idea if it is right or not. It is not sealed and if it gets wet it takes weeks to dry out. 3) Just bought another, it is running 2 degrees cold, so my cheese gets too warm, it is also waterproof, and it comes with a bowl with a hole drilled in it to FLOAT it. This is a super handy feature 'to float' to not have to put it in and take it out. It sinks after 30 minutes, every time. It has a hex nut and instructions for how to recalibrate it. So that is good.
I noticed thermometer 1) also has a hex nut but it didn't specify that it could be recalibrated. Anyone know anything about these things? Do you think it might be possible to recalibrate both 1 and 3?
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Post by Cabin Fever on Nov 2, 2017 18:57:27 GMT
I would google the brand name and model number (or name) and look for an owner's manual. The manual should tell you how to recalibrate the thermometers.
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Post by feather on Nov 2, 2017 19:22:21 GMT
Thanks Cabin Fever, I googled it with owners manual and with the word calibrate, nothing. It's not an expensive thermometer (1) but I do really like its markings and it being sealed. It's a Update International (THFR-17) 5 1/2"-Long Dial Frothing Thermometer Since it isn't expensive, I might just try to calibrate it with boiling water and go from there.
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Post by Cabin Fever on Nov 2, 2017 19:44:27 GMT
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Post by Cabin Fever on Nov 2, 2017 19:55:28 GMT
This should help, too.
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Post by feather on Nov 2, 2017 20:24:16 GMT
Thanks. I read that to calibrate from a too low to a right temperature, righty tighty, and to calibrate from a too high to a right temperature, lefty lucy. I'm going to try to calibrate both of them, 1 and 3. I'll use the ice water and the boiling water methods.
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Post by kkbhf on Nov 3, 2017 1:42:46 GMT
Just remember that the boiling temperature of water varies with altitude. At sea level it's 212°F. Where I live, over a mile above sea level, water boils at 200°F!
I trust the ice method more.
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Post by feather on Nov 3, 2017 1:59:20 GMT
Good point. I'm at 900 feet above sea level, so boiling point is between 210 and 211 degrees F.
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