Originally Posted by BierMuncher
Now I just adjust my strike temp to allow for loss.
I mean the choice is to preheat with hot water for 20 minutes...or raise my strike water by 8 degrees....
I tried that for a few batches, using Beersmith as a guide for my strike temperature...since it has a built-in equipment profile that matches my gear, I thought it would be dead on. Problem is, I'd end up with a mash that started about five degrees too hot, and was 5 degrees too cold by the end.
Results for me are more consistent if I preheat with hot tap water, chose the "preheat tun" option in Beersmith and heat my strike water to about 3 degrees over what the program tells me. Using this method, I only seem to lose about 2 degrees over the duration of the mash.