Calibrate Your Thermomter(s)
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I regularly calibrate my thermometers by checking them in a bath of crushed ice and water which should be 32° F (0° C) and a pot of boiling water which should be 212° F (100° C). If the necessary calibration change is different at freezing and boiling points, adjust for whichever range of temperature for which you use that thermometer. For example, if you are using the thermometer for mashing then adjust the boiling point since that end of the range is much closer to mash temperatures. On the other hand, if you are using the thermometer for monitoring fermentation or lagering then adjust the freezing point since that end of the range is much closer to those temperatures.
If you are at an elevation significantly different from sea level the boiling point will vary as shown here... http://www.engineeringtoolbox.com/boiling-points-water-altitude-d_1344.html |