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Old 05-24-2008, 01:36 AM   #11
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Like pseudochef I use my full volume of strike water heated to 175 then close the lid. In around 20 minutes or so it will be near the desired temp. Seemed to me to be easier than adding two separate volumes of water and trying to hit my temp. Thanks to bobby_m for the idea.

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Old 05-24-2008, 01:46 AM   #12
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It seems pretty evenly split down the middle between the heat water to 175 and let cool to strike temps, and the use hot tap water methods...

I guess I'll have to give them both a try and see which ultimately works for me...

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Old 05-24-2008, 02:29 AM   #13
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I used to preheat. Found it to be a wasted step and waste of time.

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....

Seems that the latter is quicker and more efficient.

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Old 05-24-2008, 02:53 AM   #14
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Originally Posted by BierMuncher View Post
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.
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