Help! I'm getting very frustrated with not being able to hit the temps I want. I've done about 7 all-grain brews now and consistently end up about 10 degrees lower than what I'm shooting for when in saccharification temps. The past two or three mashes, I've done a beta-glucan rest(~110) and hit those temps just fine. I'm using brewer's friend step mash infusion calculator to figure out my volumes of boiling water. These past two times, I've gone ahead and put in enough water to reach the sacc temps, which ended up being 2/3 again as much as it calls for, giving me a super thin mash( ~3.5qt/lb). I've been preheating my mash tun ( a large Coleman Xtreme), and I just checked my thermometer (209 at boiling, 32.7 in ice water). I'm using a digital probe thermometer. When I checked the mash temp with an instant read and the temps were 3 degrees apart. This was after adding all the water. What can I do to hit close to the temps I want at a reasonable mash thickness?