fc-261 BruT (BT)
Brewing temperature transmitter
- Long temperature probe
- Suitable for brewing applications
- Works with firmcold App, FC Series Gateways
FC-261 BruT (BT) wireless temperature transmitter can be used as a monitor in a wide variety of brewing applications. Unlike other such products in the market, the FC-261 BruT (BT) uses an advanced highly accurate MEMS digital temperature sensor, built into the probe.
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Specification
| Real-time transmission | : Yes |
| Display | : Yes |
| Real-time Cloud Logging | : Yes, need firmcold App or FC series Gateway |
| Cloud Reports & Storage | : Yes, 1 Year |
| Real-time On-Device Logging | : No |
| Temperature | : |
| Min | : -25 °C |
| Max | : +120 °C |
| Accuracy (@20˚C) | : 0.1 °C |
| Probe Accuracy (@20˚C) | : 0.3 °C (-10 to 80°C) |
| Battery | : |
| Type | : Lithium primary |
| Voltage | : 3.0 V DC |
| Nominal capacity | : >500 mAh |
| Communication Technology | : BLE Wireless |
| NIST Traceability | : Yes |
| Unit Dimensions | : 95mm x 58mm x 18mm |
| Probe Dimensions | : 1.0 meter |
Features
12-month active life, in-built battery
Works with Android
No WiFi , No Configuration, Unpack & Start instantly
Access 1 Year data Online
Download and share reports in PDF
Coffee & Tea Brewing
Coffee: Temperature control is crucial during the brewing process to extract the desired flavors from the coffee grounds without over-extracting or burning them.
-Brewing: Water temperature typically ranges from 195°F to 205°F (90°C to 96°C) for optimal extraction.
-Espresso:Water temperature is usually maintained around 200°F (93°C) for espresso brewing
Tea: Different types of tea require specific water temperatures for brewing to bring out their unique flavors and characteristics
-White Tea:160°F to 180°F (71°C to 82°C)
-Green Tea: 160°F to 180°F (71°C to 82°C)
-Oolong Tea: 180°F to 200°F (82°C to 93°C)
-Black Tea: 200°F to 212°F (93°C to 100°C)
-Herbal Tea: 200°F to 212°F (93°C to 100°C)
Beer & Wine
Beer: The brewing process for beer involves various temperature stages, including mashing, boiling, and fermentation, each requiring precise temperature control for desired flavor profiles and yeast activity.
-Mashing: Typically around 148°F to 158°F (64°C to 70°C) for enzymatic activity.
-Boiling: Boiling temperature is 212°F (100°C) for hops extraction and sterilization.
-Fermentation: Varies depending on the type of yeast used, but typically between 60°F to 75°F (15°C to 24°C).
Wine:Temperature control is essential during the fermentation process of wine to maintain the desired balance of flavors and aromas and to prevent off-flavors from developing.
-Fermentation: Temperature ranges from 50°F to 85°F (10°C to 29°C) depending on the type of wine and desired outcome.
Sake & Kombucha
Sake: The brewing of sake involves precise temperature control at different stages, including rice steaming, fermentation, and pasteurization, to achieve the desired flavor and aroma profiles.
- Rice Steaming: typically around 160°F to 180°F (71°C to 82°C).
- Fermentation: Controlled at various temperatures ranging from 50°F to 77°F (10°C to 25°C) depending on the stage of fermentation and desired sake style.
-Pasteurization: Heat treatment around 140°F to 167°F (60°C to 75°C) to kill off any remaining yeast or bacteria.
Kombucha: Temperature control is necessary during the fermentation of kombucha to promote the growth of beneficial bacteria and yeast while preventing the growth of harmful micro-organisms.
-Fermentation: Temperature typically ranges from 75°F to 85°F (24°C to 29°C) for optimal bacterial and yeast activity.
