Beer Pyrometer

Like many of you, I have purchased the Harbor Freight Infrared Thermometer:

http://www.harborfreight.com/infrared-thermometer-with-laser-targeting-non-contact-69465.html

Although I purchased it believing it was for automotive uses, I have discovered it's true purpose:

Beer Pyrometer

You can use it to accurately determine when beer in the freezer is at the 'slushy point', ie ice crystals are just forming, so it's drinkable, but not yet a 'hard' matrix where you have to run water over it to melt the ice inside.

It's fitting that on Father's day, this alone is vindication for the billions spent on the Apollo Moon space program:

"America, berkeley Yeah!"

Oooh-Rahhh!!!

well done

n now I need one just for beer chillage duty

You can't post that and not tell us what the perfect temperature is.

Secretariata wrote: You can't post that and not tell us what the perfect temperature is.

At or just below 0*C should be right, you want to just barely start freeze distilling.

near frozen beer???? You must not be drink good tasting beer. Coldness inhibits your taste receptors. The only reason to drink beer that cold is because it is nasty crap.

beer temperature guide said: Very cold (0-4C/32-39F): Any beer you don’t actually want to taste. Pale Lager, Malt Liquor, Canadian-style Golden Ale and Cream Ale, Low Alcohol, Canadian, American or Scandinavian-style Cider. Cold (4-7C/39-45F): Hefeweizen, Kristalweizen, Kölsch, Premium Lager, Pilsner, Classic German Pilsner, Fruit Beer, brewpub-style Golden Ale, European Strong Lager, Berliner Weisse, Belgian White, American Dark Lager, sweetened Fruit Lambics and Gueuzes, Duvel-types Cool (8-12C/45-54F): American Pale Ale, Amber Ale, California Common, Dunkelweizen, Sweet Stout, Stout, Dry Stout, Porter, English-style Golden Ale, unsweetened Fruit Lambics and Gueuzes, Faro, Belgian Ale, Bohemian Pilsner, Dunkel, Dortmunder/Helles, Vienna, Schwarzbier, Smoked, Altbier, Tripel, Irish Ale, French or Spanish-style Cider Cellar (12-14C/54-57F): Bitter, Premium Bitter, Brown Ale, India Pale Ale, English Pale Ale, English Strong Ale, Old Ale, Saison, Unblended Lambic, Flemish Sour Ale, Bière de Garde, Baltic Porter, Abbey Dubbel, Belgian Strong Ale, Weizen Bock, Bock, Foreign Stout, Zwickel/Keller/Landbier, Scottish Ale, Scotch Ale, American Strong Ale, Mild, English-style Cider Warm (14-16C/57-61F): Barley Wine, Abt/Quadrupel, Imperial Stout, Imperial/Double IPA, Doppelbock, Eisbock, Mead Hot (70C/158F): Quelque Chose, Liefmans Glühkriek, dark, spiced winter ales like Daleside Morocco Ale.

Hmmm ...

If you are only using your tongue, you aren't doing it right!
Beer is a whole body experience, so much more than merely taste!

Similar to 'umami', I propose a new sensual dimension I'll call 'Beermami'.

(as in 'Hola beermami, una cerveza por favor?')

For the record, I like ALL that you mentioned, and (mostly) agree with temperature guidelines (but NOT the snobby comments).

And the Beer Pyrometer seems like perfect way to ensure that the brew is at the desired temp.

Carter

The HF IR pyrometer works well during the beer brewing process also. And the laser pointer provides hours of entertainment with the cat.

guess I'm one of the ones that are drinking bad tasting beer ... who am I kidding .... the beer snobs have been telling me for yrs that I don't drink beer (my beer of choice is Miller Lite) so I guess I've REALLY been told off now

Dr. Hess wrote: The HF IR pyrometer works well during the beer brewing process also. And the laser pointer provides hours of entertainment with the cat.

THIS!