brewing innovation  

ThruMometer™

When wort is too cold, you get long lag times and increased opportunities for bacterial infection. When it’s too hot, off-flavors can form. Blichmann Engineering’s patented ThruMometer™ lets you get it just right – letting you adjust wort and water flow rates in your counterflow heat exchanger to dial in an exact temperature, with no more guesswork! Available to fit 3/8" ID hose and 1/2" ID hose.  Plus, use only the water you need – good for the environment and your wallet!

 

Features

Whenever wort gets too cold, you wind up with long lag times and increased opportunities for bacteria to infect your beer. Whenever it gets too hot, off-flavors can form. Blichmann Engineering lets you get it just right, with the ThruMometer™.

It allows you to adjust the wort and / or water flow rates in your counterflow heat exchanger to dial in the exact wort temperature your specific yeast culture requires, with no more guesswork!

While traditional in-line thermometers are made from a complicated assembly of pipe fittings with numerous places for bacteria to build up, the ThruMometer's™ entire interior is mirror-smooth, offering bacteria no place to hide. Plus, its non-serrated barbs are much easier to clean and use— thus neither harboring bacteria nor damaging hoses. Press-fit ends are machined to 0.005" precision and finely finished to allow a 3/8" ID or 1/2" ID hose to snugly and securely fit over the barb.

The ThruMometer™ is also far more usable than competitors' digital or bi-metal thermometers, with an extremely fast-responding, highly conductive aluminum body and liquid crystal thermometer (up to 1°F per second), incredible accuracy (0.5°F), and the ability to dial in your desired temperature to within 1°F!

The ThruMometer™ never needs calibration and is built for a lifetime of use, with heat-treated, corrosion-resistant aluminum.

Ultimately, your ability to dial in the exact flow you need limits water usage only to what you need for getting the job done, which is good for the environment and your wallet!

·  Easy to sanitize

·  Accurate and fast

·  Never needs calibration

·  Durable and reliable

·  Press-fit hose barbs

·  Saves water

Care & Use

MAINTAINING YOUR THRUMOMETER™

 

Proper maintenance of your new ThruMometer™ in-line thermometer will yield you years of trouble-free use and accurate readings.

Sanitize your ThruMometer™ before use with a non-caustic cleanser such as Iodophor. Do not immerse for longer than necessary to extend the life of the films. Do not use bleach. Aggressive cleansers, especially bleach, will not only erode the aluminum over time but also cause delamination of the clear protective film covering the liquid crystal thermometer. Delamination of the film from use of improper cleansing agents is not covered under warranty.

Clean with mild detergent only, using water that is warm but not hot, not to exceed 140°F, as this will permanently damage the liquid crystal temperature elements and cause the Thrumometer™ to lose accuracy. Do not soak in the same bucket with other metals to prevent galvanic corrosion to the aluminum.

After use, dry thoroughly and store in the protective plastic tube.

USING YOUR THRUMOMETER™

                                                                                                      

Connect the ThruMometer™ to the "wort out" side of your heat exchanger using a 3/8" ID hose and connect another 3/8” ID hose to your fermenter. The non-serrated fittings on the thermometer are designed for a snug "press-fit" on the hose. As such, hose clamps are not necessary if you drain the outlet hose of the thermometer directly into the fermenter. If you have downstream restriction, you should use clamps on the end fittings to prevent leaks or a hose blow-off.

Before pumping hot wort through your heat exchanger, turn the cooling water on to the maximum flow rate. This will prevent "overheating" the liquid crystal thermometer elements. In all cases, do not exceed 140°F. Slowly increase the hot wort flow rate until you reach the desired temperature. If you never see a change in color on the thermometer, carefully touch the side of the ThruMometer™ and determine if the temperature is above 88°F or below 58°F. If it's above 88°F, slow down the wort flow rate. If it's below 58°F, increase the wort flow rate. If it is still too cold, slow down the water flow rate.

Note: Most heat exchangers do not work well at low flow rates. At low rates, the flow is non-turbulent and does not give up or take on heat readily. If you are at a very slow wort flow rate and at maximum water flow, you may be experiencing this "laminar flow" phenomenon in your exchanger. Increasing the wort flow rate will generate turbulence and greatly increase the performance of the heat exchanger. Heat exchangers such as the Therminator™ have a chevron pattern stamped into the plates and therefore create turbulence even at very low flow rates. Chillers made from smooth-walled, coiled copper tubing do not generate turbulence as easily.

RECOMMENDED FERMENTATION START TEMPERATURES

 

As recommended by Chris White of White Yeast Labs

Ales

 

Ales should be started at 68-70°F and fermented at the recommended temperature for the yeast being used. Click the link below for White Labs yeast information.

Lagering Options

 

Option 1: Start at ale temperature.

Start fermentation at ale temperatures (about 68°F) and maintain wort at this temperature until signs of fermentation are evident (i.e., CO2 evolution), usually about 12 hours. Begin to lower temperatures to the desired fermentation temperature. Lower the temperature an average of 1-2°F per hour. If you're using a refrigerator for controlling temperature, drop the temperature controller to the desired setting. The large thermal mass of the wort will keep the cooling rate within the 1-2°F per hour range. Flavor effects of this method vary with yeast strain, recipe, and palette. Most of our customers report little or no flavor effects of starting fermentation at higher temperatures. Brewers do not experience a higher level of esters or fusel alcohols with this method because the substrates required for their production are not made yet. Most of the flavor compounds are produced in the 12- to 72-hour time period of fermentation. 

Option 2: Start at lager temperature.

Use three to four times the amount of yeast that you would use in an ale, then start fermentation at your desired fermentation temperature. However, lag times will be longer. Click the link below for White Labs yeast information.

For more information, click this link:

www.Whitelabs.com