wort boiling point?

[robsan77]

Hi all,
I brewed yesterday but broke my traditional thermometer and had to resort to a digital which I didn't calibrate before breaking the old one.
As a result I'm nervous about the accuracy of my brew day.

One thing I noticed (that I've never looked at before) was that the boiling point of my 1050 wort was about 110-112 c.

Does that sound right? Does anyone know about the effect of sugar on boiling points?

 

[robsan77]

Hmm,
I just tested it in the kettle with water and it reached 112 c. I'm at sea level pretty much. I think I may have mashed to low yesterday.

It's called a hygiplas digital thermometer. -50c - 200c.

This one http://www.akro.co.uk/special-offer-hyg ... k-s595.php

 

[jonnymorris]

What temp does it measure ice water? If you're lucky it won't be a uniform 12degC out meaning you might have only mashed 5 or 6 degrees low. If you did manage to convert the mash, it'll certainly be on the dry side.

 

[calumscott]

EXACTLY the same problem (and roughly the same temperature error) I had with mine!!!

It's caused by moisture in the probe. Doesn't look like you'll get yours apart to dry it though...

 

[robsan77]

It's now reading room temp at about 18 c which is about right..
I don't have that probe in the pic. Mine has a long lead and a 1 inch metal probe on the end.

 

[robsan77]

What temp does it measure ice water? If you're lucky it won't be a uniform 12degC out meaning you might have only mashed 5 or 6 degrees low. If you did manage to convert the mash, it'll certainly be on the dry side.

I only got 70 % efficiency when I usually get 75%. When mashing my instincts felt it wasn't as hot as the probe said so I mashed at 67.5c just in case.

 

[robsan77]

It's reading my body temp at 38 Should be 36 shouldn't it?

So is the only option to change the probe?

 

[calumscott]

I would say so, unless you can take it apart to dry it out?

 

[rpt]

It's reading my body temp at 38 Should be 36 shouldn't it?

Body temperature is nominally 37C, depending on where you read it. Unless you have a fever.

 

[rpt]

One thing I noticed (that I've never looked at before) was that the boiling point of my 1050 wort was about 110-112 c.

Does that sound right? Does anyone know about the effect of sugar on boiling points?

Sugar solution has a higher boiling point than water. When making caramel, toffee etc. you boil the sugar solution to evaporate water and use a thermometer to know when it has reached the right consistency. At 112C you are at the start of the soft ball stage for making fudge and fondant. Anyone for fudge beer?

 

[jonnymorris]

It's reading my body temp at 38

Where did you stick the probe? Probably best to change it now regardless of whether or not it's at fault.