Hi all, Wow. Nice thread going with the brix conversion. Me?? I'm an SG man, since it is a more precise way of determining "sugar" concentration in an aqueous solution. As far as calibration is concerned...for what it is worth I have a digital thermometer that was calibrated and is traceable to NIST (National Institue of Standards). Accuracy is +/- 0.1 degree C. Also has a Fahrenheit scale. Kinda nice for hitting accurate temps for mash water! :) I could be persuaded to bring it to a meeting. Or an adventurous brewer could swing by Burnsville and check out their thermometer vs. mine. Don't have an analytical grade hydrometer. Yet. :) Cheers, Steve ------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------