Time for mash temp to equalize

**JonM** · 05-17-2011, 06:31 PM

My usual procedure is to preheat the mash tun, do mash calcs with the Green Bay Rackers calc, heat the strike water to a few degrees beyond the strike temp, pour into the mash tun, wait for temp to drop to strike temp and then dough in.

My question is about the next step. Usually, I stir well, seal 'er up and wait five minutes, open it back up, stir again and check in several places to make sure the grain and water temp has stabilized.

Should I be waiting longer than five minutes? I've missed the temp by a few degrees on a couple recent batches and I got to thinking that maybe five minutes hasn't been enough time for the temps to stabilize. Thanks all!

beerkrump · 05-17-2011, 07:01 PM

When you say missed, are you saying that the temperature at the end of your mash is lower than the target?

It is common for coolers to lose some heat during the mash. My set up will lose 1° to 3° depending upon the size and length of the mash. I just try to account for this by starting a degree or two higher and calling the average my mash temp. Others will enhance the insulation of their coolers with blankets to minimize heat loss.

**JonM** · 05-17-2011, 07:06 PM

I shoulda clarified that - what I mean is that after that five-minute wait, the temp is higher than it should be.

beerkrump · 05-17-2011, 07:16 PM

I have that happen more often than not. Either the temperature of the grains is not what I thought, or I'm off a pint in my strike water volume, or the heat sink of the tun is different because I'm using a different volume than last time, the reasons are endless. But, with plenty of stirring, five minutes should be enough time for the temperature to settle.

If your tun holds its temperature really well, just toss in some ice cubes and call it good.

bernerbrau · 05-17-2011, 07:22 PM

Thinner mashes have helped me get stabler and more predictable temperatures. I normally do about 2 quarts per pound.

I also stir for a solid 2 minutes before I seal it up.

Wakadaka · 05-17-2011, 07:22 PM

I asked this question last week too, and I don't think I got a very clear answer. I have wondered this same thing, except I do DB's stovetop all grain and don't have a MLT

**JonM** · 05-17-2011, 08:49 PM

Thanks beerkrump and everyone - that's what I needed to hear. Sometimes, the mash is spot on after five minutes, other times not. This is the reassurance I need. Cheers!

ScrewyBrewer · 05-17-2011, 08:56 PM

I preheat my tun to 160F for 20 minutes, dump it then add my grains and strike water and stir it until I hit my target temperature, sometimes adding a small amount of cold water or some hot water. I hit the target within a minute or two, but I stir from the bottom up mostly.

The grains at the bottom of the tun will tend to stay hotter longer even as you pour cooler water on the top. I just don't dig too deep that I hit my braided grain filter when stirring.