Is there a good or reliable way of taking the mash temp when doing BIAB? i use both a digital thermometer and a cheap mercury brew thermometer. Howver, most of the time, i feel like its only measuring the temp of the water and not actually getting the temp inthe grain bed?!
I'm not really too stressed about it because I know i'm getting conversion and i even hit my OG spot on today. its just information i would like to have so i can kind of predict how it may turn out and so when i do my log sheet, i can factor and adjust things next time i do the recipe.