I'm looking to attatch a thermometer to my mash tun. How far should the probe stick into the mash? Is there any science with this or just recomendations?
As close to the center as you can get
I use a 4" above my valve, a temp probe in a thermowell coming out of the valve (a la Lonnie Mac) and a digital probe hanging in the tun. When I stir, all three probes are in sync. Helps me keep a more consistent mash temp.