tw0st3p
Member
Hey folks,
I've been lurking on here for a while, but never needed to post anything until now. I recently switched to AG and have about 5 batches under my belt. Of those I have only been able to maintain a constant mash at the desired temp once. They are usually all over the place. I brewed yesterday and was looking for 53* and it bounced between 145-165.
Here is my setup/process:
I am using a 5 gallon cooler, and I pre-heat it. I enter grain temp & mlt temp into beersmith 2 to find strike water temp. I heat strike water and measure temp with a floating thermometer(could this therm be the problem?). Add strike water to cooler and stir in grain, once all dough balls are mixed I usually stick the floating therm in the cooler and seal it up. Then I usually have to check every 5-10 minutes on the temp and either leave the lid on or off depending on temp.
What am I doing wrong?
Thanks
I've been lurking on here for a while, but never needed to post anything until now. I recently switched to AG and have about 5 batches under my belt. Of those I have only been able to maintain a constant mash at the desired temp once. They are usually all over the place. I brewed yesterday and was looking for 53* and it bounced between 145-165.
Here is my setup/process:
I am using a 5 gallon cooler, and I pre-heat it. I enter grain temp & mlt temp into beersmith 2 to find strike water temp. I heat strike water and measure temp with a floating thermometer(could this therm be the problem?). Add strike water to cooler and stir in grain, once all dough balls are mixed I usually stick the floating therm in the cooler and seal it up. Then I usually have to check every 5-10 minutes on the temp and either leave the lid on or off depending on temp.
What am I doing wrong?
Thanks