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Mash temperature differences

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bluedog:
Hi all,
When I mash I have a floating thermometer in the pot. I will get different readings if I check different spots. My question is if I take a sample of the liquid and the temperature is correct (let's say 152 F) does it matter if the temperature in the grain bed flucuates? I am stirring the grain in the mash tun every 5 minutes or so.

weazletoe:
  When you doe in, you need to do a really good stir, five mins or so. Then, what I do is use a digital thermometer, and stir with that. The temp varies by a bit, but as long as it is a close average, I'm happy with it.

denny:
I'm with Weaze....stir at dough in until you get consistent temps.  Then close the cooler and don't stir anymore.  Whenever you open it to stir, you lose heat.

weazletoe:
Technically, since I learned this method from you..

I'm with Denny.

euge:
Found out the hard way. Stir it till yer arm hurts and it doesn't hurt to leave the tun alone after that. A good spoon is good indeed. Stir it like crap again before you sparge.

And a good preheat is critical. Don't skimp.

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