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I also only use a hydrometer to determine draw off. I have used 10 different digital thermometers over the past 15 years that have always failed. I now have dial thermometers in my flat pan and finishing pot to get me close but after that its all hydrometer.
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Interesting, I have been around 216 to 217 on the Marcland this year. Water boils around 210 here + 7.1 = 217.1. Also on the aproning. When I see it starting to apron it is usually 1 to 1.5 degrees below syrup. Just my 2 cents.
Regards,
Chris
