Calculating strike temp - Page 2

Chefencore · 01-23-2012, 04:41 PM

Quote:

Originally Posted by jwic

So when it says "temperature of grains" it pretty much means room temperature, right? Why would they be any colder or hotter than room temp?

If your 'room' is the garage in the middle of winter!

**ajdelange** · 01-23-2012, 04:50 PM

Because you stored them in your unheated/un airconditioned garage over night?

Another aspect of this that most overlook is striking heat. As the grains take up water they give up heat. How much temperature rise this results in varies for not detectable to a few °F.

Hermit · 01-23-2012, 05:47 PM

Quote:

Originally Posted by Beerrific

I over heat mine by 5-7 degrees and let it come down to the temp that I know that water needs to be. Or you can pre-heat with a gallon of near boiling water.

What size tun and how long does it take to stabalize?

Hermit · 01-23-2012, 05:51 PM

Quote:

Originally Posted by ajdelange

Because you stored them in your unheated/un airconditioned garage over night?

Another aspect of this that most overlook is striking heat. As the grains take up water they give up heat. How much temperature rise this results in varies for not detectable to a few °F.

I think I noticed this when I tried to 'condition' my malt once. I wondered if it was fermenting a bit. I just know when I took the lid off later it felt warmer than when I had hand stirred it.