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Old 02-11-2013, 05:57 PM   #21
kpr121
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Quote:
Originally Posted by andycr View Post
Yeah, stirring helps a lot. My hope was to use the thermometer by placing the remote probe, then just glancing in the kitchen once in awhile to make sure it's still at mash temp. My current procedure is:

Start of mash, set timer for 10 minutes.
End of 10 minutes, stir thoroughly, take reading from center of mash to make sure it's still on target.
If it isn't, fire burner, set timer for 1 minute.
End of 1 minute timer, turn off burner, stir, take another reading. Re-fire for 1 minute increments as necessary until we're back at mash temp.
Once at the right temp again, set timer for 10 minutes, walk away, repeat.

It's a pain, but at least I'm getting consistent mash temps now, and the temps might even be right assuming I have a reliable thermometer. Bought 2 more yesterday, one "instant read" that is only 0.3ºF off in boiling water accounting for altitude, but takes 30 seconds to get a reading, and one which measures less than 190 in the center of boiling water. Might take awhile to perfect this...
If you are this serious about it, buy a thermopen and never worry again.
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Old 02-11-2013, 06:15 PM   #22
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Those look nice. I may have to pick one up.

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Old 02-11-2013, 08:53 PM   #23
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Seriously. They are a little on the expensive side. And I am always hesisant to drop money like that, but I can say it is one of my most enjoyable brewing purchases.

You pretty much do not have to worry about it being incorrect. And response is almost immediate (two seconds maximum).

It's also a great tool in the kitchen and out on the grill. My wife is constantly bugging me when I leave it down in the brewery and she is trying to make dinner.

Maybe I should pick her one up for a Valentine's present? Yea, that would go over well...

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Primary: Dirt Wolf Clone, Cider
Kegged:
Snow Ball Pale Ale, Brown Trout Stout

Bottled:
Bulk Aging:
Up Next: Some sort of Red Ale, Pecan Porter
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