Let's say I want to shoot for a mash temp of 152. I have a regular, glass, stick-type thermometer. At what depth do I take the reading? Near the top? Half-way into the mash? At the bottom of the tun? (not sure thermometer is long enough for that!) I've never been real sure about this, and a fellow brewer was wondering the same thing. We would appreciate your help since we are both fairly new to all-grain brewing.