Mash Tun Thermometer?

cobolstinks · Nov 18, 2010

I use a coleman extreme 52 qt for my mash tun, and I don't know if shutting the lid on my thermometer probe is a good idea...... How do must people leave their thermometer in the mash tun, do you cut a hole in the wall of your mash to stick your thermometer through?

Thanks,
Chris

IamNash · Nov 18, 2010

How much temp do you lose over the course of your rest?

My cooler loses 1 degree over 60 minutes, so I stopped bothering with monitoring the temp during the mash, and its just the cheapy no name cooler from menards, not the extreme.

HoppyMaltPoet · Nov 18, 2010

There are some ways to go through the wall. I have been looking at thermowells, or even the rubber stopper method.
http://www.brewersfriend.com/2009/02/15/add-thermometer-probe-to-hlt-mlt-cooler/

But for now I use a floating thermometer and just close the lid. And check it at the end. I barely loose any heat (maybe 1 degree).

EDIT: Floating thermometer:
http://www.midwestsupplies.com/floating-thermometer.html

defenestrate · Nov 18, 2010

i wouldnt worry about it, i have the 72 ct extreme and lose 1 degree at most

cobolstinks · Nov 18, 2010

i usually lose 1 to 2 degrees depending on how often i stir the mash. I guess it would be best to check it once at the end. Just kinda anal about my brewing.

funkswing · Nov 18, 2010

I use a digital meat thermometer probe. It has a long cord and I just shut the lid on the cord (it still seals fine). I don't loss any temp after it equilibrates (after about 5 mins of stirring).

I leave it in there most of the time. If the temp. changes then I know that I didn't mix the mash well enough. I take it out to check the temp on my sparge water towards the end of the mash.

Reelale · Nov 18, 2010

^^^^ Me too. I monitor the output from a RIMS tube via thermocouple, but use a digital with probe for the grain bed.

Mash Tun Thermometer?

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