cobolstinks

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I use a coleman extreme 52 qt for my mash tun, and I don't know if shutting the lid on my thermometer probe is a good idea...... How do must people leave their thermometer in the mash tun, do you cut a hole in the wall of your mash to stick your thermometer through?

Thanks,
Chris

IamNash

Recipes 

How much temp do you lose over the course of your rest?

My cooler loses 1 degree over 60 minutes, so I stopped bothering with monitoring the temp during the mash, and its just the cheapy no name cooler from menards, not the extreme.

HoppyMaltPoet

Recipes 

There are some ways to go through the wall. I have been looking at thermowells, or even the rubber stopper method.
http://www.brewersfriend.com/2009/02/15/add-thermometer-probe-to-hlt-mlt-cooler/

But for now I use a floating thermometer and just close the lid. And check it at the end. I barely loose any heat (maybe 1 degree).

EDIT: Floating thermometer:
http://www.midwestsupplies.com/floating-thermometer.html

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defenestrate

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i wouldnt worry about it, i have the 72 ct extreme and lose 1 degree at most

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cobolstinks

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i usually lose 1 to 2 degrees depending on how often i stir the mash. I guess it would be best to check it once at the end. Just kinda anal about my brewing.

funkswing

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I use a digital meat thermometer probe. It has a long cord and I just shut the lid on the cord (it still seals fine). I don't loss any temp after it equilibrates (after about 5 mins of stirring).

I leave it in there most of the time. If the temp. changes then I know that I didn't mix the mash well enough. I take it out to check the temp on my sparge water towards the end of the mash.

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Reelale

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^^^^ Me too. I monitor the output from a RIMS tube via thermocouple, but use a digital with probe for the grain bed.