# Temperature Conversion

The Temperature Conversion tool converts between Celsius, Fahrenheit, and Kelvin temperature scales.

## How to Use

1. **Enter a value** in any temperature unit field
2. **View instant conversions** - All other units update automatically
3. The tool remembers your last entered value

## Supported Units

* **Celsius (°C)**: Metric standard
* **Fahrenheit (°F)**: US standard
* **Kelvin (K)**: Absolute temperature

## Key Brewing Temperatures

### Mashing

* **Acid Rest**: 35-45°C (95-113°F)
* **Protein Rest**: 45-55°C (113-131°F)
* **β-Amylase**: 60-66°C (140-150°F)
* **α-Amylase**: 66-71°C (150-160°F)
* **Mash Out**: 76-77°C (168-170°F)

### Fermentation

* **Ale Yeast**: 15-24°C (60-75°F)
* **Lager Yeast**: 7-13°C (45-55°F)
* **Kveik**: 29-40°C (85-105°F)
* **Belgian**: 18-29°C (65-85°F)

### Service

* **Cellar Temp**: 10-13°C (50-55°F)
* **Cold Serve**: 3-7°C (38-45°F)
* **Room Temp**: 20-22°C (68-72°F)

## Critical Temperatures

### Water/Wort

* **Freezing**: 0°C (32°F)
* **Boiling**: 100°C (212°F) at sea level
* **Pasteurization**: 60°C (140°F) for 6 min
* **DMS Formation**: >60°C (>140°F)

### Yeast

* **Dormant**: <4°C (<40°F)
* **Active**: 15-27°C (60-80°F)
* **Stressed**: >29°C (>85°F)
* **Death**: >49°C (>120°F)

## Quick Reference

### Common Conversions

* 0°C = 32°F (Freezing)
* 20°C = 68°F (Room temp)
* 65°C = 149°F (Mash temp)
* 100°C = 212°F (Boiling)

## Tips

* Calibrate thermometers in ice water
* Allow time for stable readings
* Account for altitude effects on boiling point