+1 on this! I just brewed this again yesterday and mashed at 152. My SG is 1.068. I did mash for 90 minutes again instaed of 60. My cooler MT holds temps very well and I think it improves my efficiency. I'll post bak when I get my FG and see what the attenuation ends up to be,
This is a good point. I have measured different areas of the mash bed and it does vary quite a bit. I just built a PID controller though so i can recirculate while mashing for more stable and even temps. so i will try it again with this in place next time.
Well, interesting! I brewed this exactly a week ago. I pitched at 64 degrees and rose the temp 1 degree a day and ended at 68 degrees. I checked my gravity and I am at 1.008! I mashed at 152-153 also. I think the sugar just may be the issue here.