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Old 12-29-2013, 04:39 PM   #21
Jamie_K
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I agree. We get more consistant results by preheating our Coleman Extreme mash tun.



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Old 12-30-2013, 03:36 AM   #22
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Usually in the winter time ill pre heat. But in the summer time I dont its been working out so far.

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Old 12-30-2013, 04:07 AM   #23
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Quote:
Originally Posted by insanim8er View Post
I put my water in the tun at a slightly higher temp. Let it sit for a minute then add my grain... I generally come in a degree or two high, so once I'm done mashing the dough balls, I'm at temp.
This is what I do also
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Old 12-30-2013, 04:36 AM   #24
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I guess I'm with Yooper that putting water in that is hotter is pre-heating even though everybody is saying, "I don't pre-heat I just put hotter water in and let it cool to dough-in temp."

Probably semantics at this point.

I lose 3 degrees when I pour hot water into my room temp tun. Then I lose another ten when I add the grain. So I just make my water 13 degrees hotter than I intend to mash. I get how using water that is 3 degrees higher so it stabilizes is pre-heating the tun although I never thought of it that way or called it that.

TL;DR It will take you a couple times to figure out how to get the correct strike temp.

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Old 12-31-2013, 02:05 AM   #25
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Quote:
Originally Posted by brewkinger View Post
Pre heating is definitely the more thermodynamically correct way to do it.
If the laws of thermodynamics just started getting proscriptive instead of simply descriptive they are going to be getting really annoying really quickly.
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Old 01-01-2014, 08:58 PM   #26
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Just did all grain Saturday night in the garage, 38 degrees outside and we heated the strike to 164, closed the lid on MLT and then add grain after about 10 minutes. Perfect 152 degrees dough in and didn't lose one degree in 60 minutes. I wouldn't get too caught up in this temp issue. Do it how you can to get and hold your temp and set/forget.



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