Originally Posted by Grinder12000
THAT is what I was wondering. would you suggest I stick the thermometer into the center of the grain?? I'm thinking I was taking the temp of the water. The water continued to heat but most of the grain bubble was in it's own environment (like the penguins in a storm in March of the Penguins).
The surrounding water was 170 but the inside of the grain was 155-160.
oh, the temperature of the water doesn't matter at all. It's the temperature of the mash that you monitor. I thought that is what we were talking about.
What do you mean by grain bubble? The grain should be absolutely thoroughly soaked through. If in a grain bag, it should be very loose in the bag, not packed at all, so the water can move through it.