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Old 05-18-2014, 07:01 PM   #11
chetyre
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Originally Posted by Copbrew133 View Post
What are you using for a mashtun? There are weldless kits for thermometers for cooler as well as keggles/kettles. Most homebrew stores online have them like this:

http://brewhardware.com/measurement-devices/thermometers-71/88-dial-thermometers

If you go with this company, you an contact Bobby who runs it and is always helpful. Let him know what you are looking to do and he will get you set up.
Wow! That keggle looks awesome! have you made one before?
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Old 05-18-2014, 07:10 PM   #12
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We are using a 7.5 stainless steel gallon pot on a two-burner outdoor propane canning stove. To monitor the temperature, we have tried different thermometers (regular and digital).
Like I said. Actualy no use in monitoring boill temps. The only reason you'd want to monitor the temp inside your BK is if you have an automated heater and you'd make sure it keeps a boil with minimum amount of ernergy applied. Or else you'd just corrct it visually. Or to monitor chilling temps, which I guess you do anyway.

When it comes to maintaining mash-temps, a pump used for recirculation is a tip.
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Old 05-18-2014, 07:12 PM   #13
chetyre
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Like I said. Actualy no use in monitoring boill temps. The only reason you'd want to monitor the temp inside your BK is if you have an automated heater and you'd make sure it keeps a boil with minimum amount of ernergy applied. Or else you'd just corrct it visually.

When it comes to maintaining mash-temps, a pump used for recirculation is a tip.
What kind of pump do you use?
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Old 05-18-2014, 07:57 PM   #14
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Boiling point of wort is not exactly 212F. Anything dissolved in water will raise the boiling point. For a 1.040 beer that’s approximately 10°P, or 100g/L for a .27°F boiling point elevation.

Speaking of elevation you can subtract 1°F for every 500 feet above sea level. Weather counts too, but unless you’re in a hurricane, not much.

So at 500 feet elevation at 29.92" barometric pressure a 1.040 wort will boil at 211.27° F.

Not a big deal, unless you’re trying to calibrate your thermometer to boiling wort. As mentioned earlier a slow boil is the same temperature as a fast boil. All we really care about is the boil-off rate.

On the other end, a proper ice bath is more ice than water, and is stirred continuously, and is reliably 32.0°F. Ice water could be about anything below room temperature and above freezing, usually about 40°F.

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Old 05-18-2014, 10:42 PM   #15
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Just to check, are you doing extract or all grain brewing? If you are doing extract don't worry about this talk to mash tuns for the time being, because the people who make the extract already did that.

A thermometer in the boil kettle tells me 2 things, how close I am to a boil, and how much further do I need to chill.

While the boil is where some of the most complex chemistry in brewing takes place, lucky for brewers it is also one of the easiest to control. While temperature does play a role hop reactions, there are other reactions which require more heat. During the boil DMS is generated, and needs to be volatilized off. You need a vigorous boil to make sure the DMS stays out of the beer. As long as you have a nice rolling boil you are fine. Tweaking the boil-off rate will impact the melinoidan formation, and your final gravity, both of which really just require consistency, vs a specific measurable value.

As for temperature in the boil, physics will not allow you to boil too hot. If you are getting different temperatures in various locations in the kettle while boiling, either your thermometer is wrong or you are not boiling vigorous enough. A vigorous boil will cause a turning motion of the fluid in the kettle, mixing everything. What the actual temperature of the boil is really is a moot point, it will be 212 F, with some variability for the various corrections listed above. But in the boil the temperature is not the issue, the chemistry is not that particular. You are well in the range where the reactions will happen appropriately.

If you are talking about the temperature while steeping grains, then the temperature is important, but make sure to stir the the water well (same with hot liquor) before reading the temperature.

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