OK, I do step mashes and thus direct fire my keggle.
So I do my temp readings, hit target temp and kill the burner.
Now what I have noticed lately since I have made my remote bbq thermometer submersible (shrink tubing on the wire) is that the temp at the very bottom of the mash tends to be about 4 deg F higher than the grains at the rest of the mash. I use my stick in digital thermometer (accurate to .1deg) for that.
Since the bottom of the MT is still hot how the hell do I accurately gauge mash temp? Have I been really mashing about 4 deg higher than I thought for all my brews?? Even if it is just the bottom inch of the mash, that would meean some of the garins are mashing less fermentable.
All my temp readings in the past were from the probe being stuck in from the top of the mash.