No Steve, it isn't a very good way to check an absolute temperature (vs. a
relative one that was derived the same way. You want to measure the water
as it emerges from the group head. Short of $300+ of equipment (Fluke 52
and a Scace), your best (imperfect) bet is to get a decent cooking
thermometer and some thick Styrofoam cups. Stab the thermo through the
upper lip of the cup so it extends half way across the cup. This will
position the probe directly into the falling water from the group at about
the same height as the face of the puck. Then run water across the probe.
This technique will still lose some heat (~2 - 4 F), but less than any thing
else you can do cheaply. You can test it with boiling water. (Also, be
sure to calibrate the cooking thermometer by holding it in boiling water.)
-----Original Message-----
From: StevieG.
Sent: Friday, May 13, 2011 8:55 AM
To: Brewtus
Subject: Re: One more time - with feeling...
Hi folks - I have recently been bedeviled with the squirts, and am
working on my setup again. I generally use CC Toscano, but can't seem
to pull a good shot lately. This morning, I verified that a 7.7
second run on my Macap doserless produces the CC recommended 19.5
grams into a double basket.
Next, I want to get to 198 degrees - I had my heat set at 95C, and ran
some hot water from the group head into a heated Bodum double wall
glass and measured the water temp with an instant read thermometer.
It was around 184F, much lower than a straight conversion of 203F
should have been.
Is this a valid way to measure brew water temp, or should I be going
about this differently?
Thanks much for comments!
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