This weekend, while mashing in my converted orange cooler, I tried out my new instant read digital thermometer.
When I added my strike water to the grain, stirred and took a reading with my pot clip-on dial thermometer, it read 152-F. I was always concerned about the read with this one, as it clips to the side of the pot, and is nearly touching the side wall.
When I opened my tun after 20 mins, gave it a good stir, I used my digital instant thermometer in the middle of the cooler and got 159-F. Wow, a pretty big difference!
I went inside and recalibrated the digital with crushed ice in a water solution, and went back out for another read. 159-F. So, I stirred like crazy with the top up, and got it to cool down to a 154-F read in the center of the mash bed. Put the lid on and left it for the remaining 40 mins.
Where is the best place to read mash temp, to be sure you hit your mash temp target?This batch, I missed my SG target of 1.060 with a lower 1.052. My previous batch, I went over my target (a tad) of 1.060 with 1.062. That previous batch, I only used my dial thermometer, and thought I was too low .. and added hot water mid mash to raise the temp.
Is my loss in efficiency due to my change in how I monitor mash temp?Thanks for any pointers!
--LexusChris
p.s. This session went really well, and the beer frementation is smelling delicious!
