Abstract:
An improved temperature measurement device to aid in the brewing of beer. The invention provides a special dial face with common brewing process temperature ranges and ideal process target temperatures, guiding the brewer through the brewing process. In addition, the invention provides an improved weldless installation means that is rigid and not prone to leaking.

Description:
BACKGROUND 
   1. Field of the Invention 
   This invention relates generally to temperature measurement devices, specifically to thermometers for brewing beer. 
   2. Discussion of Prior Art 
   It is well known in the art to utilize various types of thermometers for monitoring temperatures in the beer brewing process. During the mashing process of beer making, or more appropriately stated, wort making (unfermented beer), precise control of temperature is vital to provide the desired flavor and level of sweetness and body desired for the finished beer. For example, if temperatures are exceeded, certain enzymes may be permanently destroyed thereby changing the desired sugar content of the wort. If certain temperatures are not reached, the level of sweetness may not be developed. 
   Several temperature rests are commonly utilized in the mashing process to break down proteins, create fermentable and unfermentable sugars, and separating the sugars from the grains. A dough-in step is used to mix the crushed grains and the water, typically done at 97 F to 113 F. A protein rest of approximately 113 F to 132 F is used to break down proteins. One or more saccarification rests, ranging from approximately 140 F to 162 F, allows enzymes to convert the starch of the grains into fermentable sugars. A “mash-out” is employed to stop the enzyme activity and “lock-in” the sugar profile and reduce viscosity of the mash. A sparging (rinsing) process is performed to remove the sugars from the remaining grain particles and drained into a boiling kettle for additional processing. After the fermentable sugars have been formed, they are boiled to sterilize the wort, and hops are added to provide bitterness. After boiling, the wort must be quickly cooled to room temperature so that yeast may be added to begin the fermentation process and avoid bacterial contamination from long term exposure of wort to temperatures below approximately 140 F. 
   If the wort is mashed at a high temperature (approximately 156 F to 162 F), a wort will be created with more unfermentable sugars resulting in a sweet finished beer. If the wort is mashed at a low temperature (approximately 140 F to 152 F), a wort will be created with few unfermentable sugars resulting in a dry finished beer. If the wort is mashed at a medium temperature (approximately 152 F to 156 F), a wort will be created with a mix of fermentable and unfermentable sugars resulting in a medium sweetness finished beer. If, after the mashing process, the grains are not heated to approximately 164 F to 169 F, the starch converting enzymes will not be destroyed and the character of the wort will continue to change. It will also make the removal of the viscous wort from the spent grains more difficult. If the sparge water temperatures are exceeded (above approximately 175 F), tannins may be leached out of the grains making the wort objectionably astringent. If the wort is not cooled to the correct temperature, yeast may be damaged, may create undesirable flavors, or encourage bacterial growth. 
   Some brewers purchase pre-mashed sugars called extract, which are dissolved in water and boiled as above. However, it is common to add some additional flavors to the wort to meet the brewer&#39;s requirements. A smaller portion of grains is steeped in hot water (approximately 150-162 F) and their flavors are leached into the water much like a tea bag. The grains are removed and the liquid is then transferred to the remainder of the wort. If this process is performed at too high a temperature, astringent flavors will be carried into the wort. 
   It is clear, then, that temperature control is vital to developing a beer matching the brewer&#39;s desires. Since there are numerous temperature rests, and wide temperature ranges for all the brewing sub processes, it is difficult for the brewer, particularly the novice, to remember and control them precisely and consistently during the busy and hectic brewing session. 
   It is well known in the art to install a thermometer into the boiling and mashing vessels to monitor these temperatures. However, this requires a threaded fitting to be installed the vessel wall to receive the thermometer. Typically, a hole is drilled in the wall of the vessel and a coupling is welded into the hole. The thermometer can then be installed into this fitting. Unfortunately, this fitting and welding are expensive and time consuming, particularly for a home made beer-maker where access to this equipment and skill is limited. “Weldless” adapter kits are commonly available, but are prone to leaks and do not provide sufficient rigidity for a long life. A common design utilizes a pair of o-rings and a thin nut. The o-rings are sandwiched between the wall of the vessel and the nut is placed on the thermometer on the inside of the vessel. It is then tightened to compress the o-rings. However, it is difficult to keep fluids from leaking past the threaded fittings where the o-rings cannot adequately seal. 
   Prior art, such as Kaiser (design Pat. No. 478,822) teaches to indicate specific temperatures on a meat thermometer, but does not indicate ranges, or suggest a process to be followed. None of the prior art products teach to provide brewing temperatures, temperature ranges, or processes on the dial face. Prior art thermometers also do not teach to provide a weldless o-ring connection integrated to the thermometer mounting location. 
   OBJECTS AND ADVANTAGES 
   Accordingly, it is an object of this invention to provide a thermometer with a dial face that guides the brewer through the complicated brewing process temperatures to meet the desired wort sugar profile. 
   It is another object of the invention to indicate ideal or target temperatures for each of the brewing processes on the dial face. 
   Yet another object of this invention to provide a thermometer that does not require numerous fittings or welding to install. 
   Yet another object of this invention is to provide a thermometer mounting design that is rigidly and durably affixed to the brewing vessel and is not prone to leaking. 

   
     DESCRIPTION OF DRAWINGS 
       FIG. 1  shows a special dial face with the common brewing parameters and common brewing industry accepted temperature ranges. 
       FIG. 2  shows an embodiment of the thermometer weldless mounting means. 
   

   DETAILED DESCRIPTION 
   Referring to the drawings, and particularly  FIG. 1 , a thermometer dial face  10  is shown. A pointer  11  is rotatably affixed to a temperature sensing element  28  as shown in  FIG. 2 . Referring again to  FIG. 1 , a plurality of numerals  14  and tick marks  15  on dial face  10  provide a means to read the output temperature when pointer  11  is in alignment with a tick mark  15  indicative of the temperature being measured. A process temperature range  12  indicates an acceptable temperature range for the plurality of brewing processes. An indicator  13  above process temperature range  12  indicates the optimal temperature for that particular process. 
   Referring to  FIG. 2 , thermometer  20  is shown installed in a brewing vessel and vessel wall  25 . The vessel wall  25  forms an enclosure within the brewing vessel. Vessel wall  25  having a hole  26  for receiving a threaded fitting  21 . The threaded fitting  21  has a first end or threaded end  21 A and a second end or an expanded end portion  21 B being spaced one from the other. The first end or threaded end  21 A is positioned partially within or internally of the brewing vessel or vessel wall  25 . The threaded end  21 A is smaller than the expanded end portion  21 B. The expanded end portion  21 B is connected to the temperature sensing element  28 . The expanded end portion  21 B is positioned within or externally of the brewing vessel and vessel wall  25 . An o-ring is installed over the threaded end  21 A of the threaded fitting  21  to provide a pressure tight seal between vessel wall  25  and a fitting face  27  which is positioned on the expanded end portion  21 B. The fitting face  27  separates the first end or threaded end  21 A from the second end or expanded end portion  21 B. An o-ring retainer is placed over o-ring  24  to encapsulate o-ring  24 . A nut  22  is threaded onto the threaded end  21 A of the threaded fitting  21  and tightened, compressing o-ring  24  between the vessel wall  25  and the fitting face  27  near the expanded end portion  21 B sealingly positioning the seal ring in sealing and contacting relationship with each of the fitting face of the expanded end portion, the ring retainer and the vessel wall thereby creating a tight and reliable seal. 
   With the thermometer assembled within the vessel wall and ready to be used with the brewing process the following element relationships exist. The temperature sensing element  28  is positioned internally of the vessel wall  25  within the brewing vessel. The thermometer dial face  10  is positioned externally of the vessel wall  25  within the brewing vessel. At least a portion of the threaded end  21 A is positioned internally of the vessel wall  25 . And, with the nut threadedly attached to the portion of the threaded end  21 A positioned internally of the vessel wall  25  within the brewing vessel the nut aligns and sealingly positions the seal ring  24  in sealing and contacting relationship with each of the fitting face  27  of the expanded end portion  21 B, the seal ring retainer  23  and the vessel wall  25 . 
   INDUSTRIAL APPLICABILITY 
   Referring to  FIG. 1 , a plurality of numerals  14  and tic marks  15  are located on dial face  10 , and are appropriately spaced to indicate an accurate temperature reading when pointer  11  points to a tick mark  15 . At least one process range  12  is located on dial face  10  to indicate an acceptable temperature range for that particular process. At least one indicator  13  is placed on process range  12  to indicate the optimal temperature for that particular process. Typical process for the beer brewing process are chilling, dough-in, acid rest, protein rest, starch conversion (saccarification), steep, lauter (mash-out and sparge), boil, as well as others known to those familiar with the art. Alternate embodiments include a dial face  10  with only process ranges  12  and no arrow  13 . Yet another embodiment includes only indicator  13  and no process range  12 , indicating optimal process temperature only. Yet another ramification includes combinations of process ranges  12  with or without indicator  13  or combinations of indicators  13  with or without process ranges  12 . Obviously, numerous types of pointing shapes other than an arrow can be used to indicate optimal process temperature. Similarly, various types of acceptable process range indicators can be utilized in lieu of the preferred embodiment shown in  FIG. 1 . Temperature ranges and ideal temperatures are known to differ slightly in the brewing literature, so the afore mentioned ranges are to be considered reference only. Other brewing processes exist, such as acid rest, but are less common than those discussed above. 
   Referring to  FIG. 2 , thermometer  20  is shown installed in a vessel wall  25 . To install thermometer  20  in vessel wall  25 , an appropriately sized hole  26  must be drilled or punched in aforementioned vessel wall  25  for receiving threaded fitting  21 . Before installation of thermometer  20  in vessel wall  25 , an o-ring  24  is installed over the threaded end  21 A of the threaded fitting  21  to provide a pressure tight seal between an outside surface  25 A of the vessel wall  25  and a fitting face  27  near the expanded end portion  21 B of the fitting  21 . An o-ring retainer  23  is then placed over o-ring  24  to encapsulate o-ring  24 . Thermometer  20  is then placed into hole  26 . A nut  22  is threaded onto the threaded end  21 A of the threaded fitting  21 , tightened sufficiently to compress o-ring  24  and provide a fluid tight seal. In addition, the tightening of nut  22  provides a rigid installation since the o-ring can be compressed such that fitting face  27 , o-ring retainer  23 , vessel wall  25  and nut  22  are in direct contact with each other, thereby eliminating any wobble from the elastomeric o-ring. Alternate embodiments include eliminating o-ring retainer  23  by including an o-ring groove machined directly into fitting face  27 . Yet another ramification places o-ring  24  and o-ring retainer  23  on the inside surface  25 B of vessel wall  25 , whereby fluid tight seal is formed between o-ring  24 , inside of vessel wall  25 , and fitting  21 . 
   SUMMARY, RAMIFICATIONS, AND SCOPE 
   Thus the reader will see that the beer brewing thermometer guides the brewer through the brewing process eliminating the need to memorize acceptable process temperature ranges and ideal targets. While my description contains many specificities, these should not be construed as limitations of the scope of the invention, but rather as an exemplification of one preferred embodiment thereof. For example, many other variations of process range indicator shapes, ideal process temperature indicators, and other common brewing processes may be added or removed from the dial face. Accordingly, the scope of the invention should be determined not by the embodiments illustrated, but by the appended claims and their legal equivalents. 
   REFERENCE NUMERALS IN DRAWINGS 
   
     FIG. 1 
       
       
         
             10  dial face 
             11  pointer 
             12  process range 
             13  indicator 
             14  numerals 
             15  tick mark 
         
       
     
  
   
     FIG. 2 
       
       
         
             20  thermometer 
             21  threaded fitting 
             22  nut 
             23  o-ring retainer 
             24  o-ring 
             25  vessel wall 
             26  hole 
             27  fitting face 
             28  sensing element