Reddit Reddit reviews Fermometer Adhesive Strip Thermometer

We found 11 Reddit comments about Fermometer Adhesive Strip Thermometer. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Thermometers & Timers
Instant-Read Thermometers & Timers
Home & Kitchen
Fermometer Adhesive Strip Thermometer
Adhesive LCD thermometerAccurately measures temperature of liquids in a fermenterEasy to readWorks for both Lagers and Ales
Check price on Amazon

11 Reddit comments about Fermometer Adhesive Strip Thermometer:

u/commiecomrade · 4 pointsr/Homebrewing

6.5gal plastic fermentor - $17.88 (Don't bother with glass fermentors!)

6.5gal Bottling Bucket - $18.81

Hydrometer - $12.99

3 3-piece airlocks - $5.00 - trust me, they'll break.

stopper not needed with plastic fermentor

Bottle filler - $5.09

10 ft 3/8th inch tubing - $10.99

Auto siphon - $8.76

don't need a bottle brush with plastic fermentor

144 bottle caps - $5.78

Use any pure sugar for priming - just calculate it right. I use cane sugar without issue.

Wing bottle capper - $15.48

Dial thermometer not really needed if you're slapping on an adhesive one, but definitely get this for a hot liquor tun if you're doing that.

Wine thief - $11.20

I never used a funnel or fermentor brush - you can use anything to clean but I suggest Oxyclean rinses

32oz Star San - $20.70

Adhesive Thermometer - $4.84

Total Cost: $137.52. Not ridiculous savings BUT you get 32oz of star san instead of 4oz of io-star which will last you years and sanitizer is expensive. You get a plastic fermentor instead of glass which is so much easier to clean and keep light out. Glass carboys are good for aging and aging is good for wine or special beers. Focus on simple ales that don't require it first.

The real savings come when you do all grain and make your own equipment. You can save $137 alone if you buy a big stainless steel pot and slap on a dial thermometer with a ball valve.

u/donvito716 · 3 pointsr/Homebrewing

This is pretty much what you'd want: http://www.amazon.com/Fermometer-FMT_FERMOMETER-Adhesive-Strip-Thermometer/dp/B004B4TS1S

Tape it to the fermenter. Read temp. Success!

u/Snewzie · 2 pointsr/explainlikeimfive

Have you ever seen a lcd thermometer on the side of a fish tank?

http://www.amazon.com/Fermometer-FMT_FERMOMETER-Adhesive-Strip-Thermometer/dp/B004B4TS1S

the ring has the same material under a plastic "gem", as you wear it, the heat from your fingers warms it and it changes color

https://en.wikipedia.org/wiki/Mood_ring

u/TheDarkHorse83 · 2 pointsr/Homebrewing

It'll happen over a few hours (which is why fermentation chambers work).
Heat will spike more in the early stages of fermentation because that's when most of the work is being done.
Typical assumption is that the beer is about 2-4*F above ambient temp.
Get yourself a simple Liquid Crystal Termometer to put on the side of your fermenter, it'll give you a better idea of the temps inside (but still not 100% accurate)

u/[deleted] · 2 pointsr/Homebrewing

Here is one

My LHBS has it for cheaper though.

u/machinehead933 · 2 pointsr/Homebrewing

> Is there any reason why I cannot heat my wort on top of a charcoal grill? I have an electric stove top but after having read a couple of other posts complaining about not being able to get their wort hot enough I kind of worry that I will have the same problem

Most grills won't support the weight of the wort. Even if you are only starting with a partial boil extract, that's probably gonna be a good 15-20# of water (closer to 40-50# for a full boil). If you can't use your stove, your next best bet is a propane burner like the SP10, or KAB4.

> My house is usually kept at a temp range from 80 during the day to 76 at night. I realize that this is hot for the kind of beers that I will be wanting to brew (Ales). Will this affect my beer even if I keep the primary in an ice bath and attempt to keep the fermenter itself in the 60-65 range?

As long as the wort itself is the proper temperature, it will be fine. Certainly the ambient temperatures may make it harder (or easier) to maintain the fermentation temp, but the wort temp is what you are concerned about. You can get a stick-on thermometer to keep track of it.

> Is it acceptable to just dishwasher my beer bottles? I usually submerge them in soapy water overnight and after draining/rinsing, I plan to put them in my dishwasher on a sanitize cycle

Yea I know a lot of folks do this, much easier than doing it by hadn that's for sure.

Good luck!

u/mondomondoman · 2 pointsr/Random_Acts_Of_Amazon

Eddie Izzard always makes me laugh.

I hope you feel better soon.

Laugh You!

Link

u/aaron_ds · 1 pointr/foodhacks

If you want to take it to the next level, use an airlock instead of a balloon and a strip thermometer. By keeping the temperature low (55F) you will get a smoother mead with less hot alcohols, but it will take longer to ferment.

u/Fenix159 · 1 pointr/Homebrewing

>My suspicion is that the yeast died because it was too cold. I have 2 questions:
(1) Has anyone had an experience where the yeast died because the batch got too cold? If so, how did you know?
(2) Can someone recommend a product that can monitor/record what temperatures my carboys have experienced?
Thanks in advance!



To 1) I have not, but I've read plenty of stories of people accidentally freezing their beers during fermentation. That seems to do it, but even then there are cases where people say they have not needed to add more yeast. My guess is it would depend how long it was frozen.

If you haven't frozen your beer though, I really wouldn't worry about killing the yeast. Knocking them out for a while until temps get higher, sure.

For 2) Try something like this.

Far as your under carbonated problem. How much did you bottle, how did you calculate and measure your priming sugar?

For the "secondary" problem. If it does a full on ferment in secondary, you probably transferred too soon. The use of a secondary is generally to bulk condition/add things to it rather than actually ferment further.

u/Grizzant · 1 pointr/Homebrewing

relax. there is no rush here. esp if you are using dried yeast it can take forever to get started. get a cheap stick on temperature strip (https://www.amazon.com/Fermometer-863043-Adhesive-Strip-Thermometer/dp/B004B4TS1S) that way you don't have to worry about contaminating the wort by your measurements. once it hits the okay range toss in the yeast. dont see activity within 3-4 days? toss in another packet of yeast. then just wait a few weeks.

u/pyr0penguin · 1 pointr/Homebrewing

caps though many extract kits come with them,
bottles (I'd reccomend asking your drinking friends to stockpile the snap top styles for you) cheaper than buying new ones,
as a cheap quality of life buy a fermometer,
you'll also want to pick up some cleaner (B-Brite or other equivalent),
the wort chiller seems really high priced even without shipping try checking around your local hardware shop you can probably make one yourself for cheaper,
as someone else mentioned a hydrometer and get a cheap turkey baster to use for transferring wort to measure (dollar store item)