OK, I'm having a hard time getting all my thermometers on the same page. I'll have to invest in a REAL one and then calibrate the dial thermometers in the HLT and MLT. The spread is as much as 10º
Also, with the 70Q Coleman Extreme I am not getting much of a temperature drop on infusion....
Using the consensus method I think the mash stabilized at 155, which is where I wanted it. But, there is the possibility that for a few minutes it was at, or near 170º Now I know the conversion process stops at that point, but is that because the enzymes can't function anymore, or does 170º actually kill them?
I guess I'll have the answer when I do my gravity readings on lautering, but in the meantime I would like to hear some input.... thanks.