2 different finishing temps?

[Z/MAN]

I was finishing 2 different batches of syrup tonight on the stove at the same time. I had them boiling in pots side by side. Why would one read correct on the hydrometer at 218.2 degrees and the other at 220.5? I use a Murphy Cup and it indicated that I had to go to 60.5 Brix on BOTH pots of syrup but it took different temps to achieve this. I even tried using my backup hydrometer but it agreed with the first hydrometer in both pots. How can two pots of syrup require different boiling points? I went with the old rule of always trust your hydrometer but my mind is spinning. Also keeping in mind that I usually hit syrup around 218 degrees. I can't remember ever going to 220+.

[Cedar Eater]

Were you using the same thermometer on both pots?

[Sugarmaker]

Good test of the Murphy cup. I don't have the answer. Different burner size? Volume of pan? Different pan type? Not a clue.
But sounds like you made some good syrup. I used the Murphy cup many times this season. Seems like a good tool in the sugarhouse or kitchen.
Regards,
Chris

[BAP]

If one pot is 218 and the other is 220, the Murphy cup should give you a different brix reading for each batch because the temperature reading.

[Ryan Mahar]

Same thermometers??? I have two finishing pans, and both digital thermos read different, just the way they are calibrated......that's why you only shut off the heat when the hydrometer says too........one pan turns to syrup are 221 and the other at 218.....but both are same batch and read exact same on hydrometer.......

[Trapper2]

16245
16246

Hydrometer is King!

[Sugarmaker]

16245
16246

Hydrometer is King!

I would not recommend using those thermometer to finish syrup. I used that type for a couple years but found them to be off by as much as 2 degrees.
I agree that the hydrometer is good to set your temp.
Regards,
Chris

[Trapper2]

I would not recommend using those thermometer to finish syrup. I used that type for a couple years but found them to be off by as much as 2 degrees.
I agree that the hydrometer is good to set your temp.
Regards,
Chris

Yes Sugarmaker,
I quit using those a number of years ago. Only using them as an example. I use dials to get me close now and then hydrometer for final.

[Sugarmaker]

They will work but they jump around and a candy thermometer in tenths is a better choice. I used them as I progressed and improved my process. I do use that type for my canner. I like the alarm feature too.
Regards,
Chris

[sappytapper]

I like the alarm feature too.

I'm just a new guy around here, but when i bring my nearup in to the stove to finish it, i put one of these in and set the alarm to 218 or 219 depending on what boiling water reads at that day, and that'll get me very close by the time it goes off and I can keep an eye on it for final finishing. Sure beats keeping an eye on it the whole time, or worrying about going too far without realizing it!

[Z/MAN]

Used the same ThermoWorks RT610B Waterproof Digital in both pots going back and forth from one to the other.

[Z/MAN]

If one pot is 218 and the other is 220, the Murphy cup should give you a different brix reading for each batch because the temperature reading.
I agree with what you say but why am I making syrup at two different temperatures. Is this a perfect example of why you can't trust a thermometer
?