KingPellinore
Member
I have this Ikea Probe Thermometer I use to monitor the temperature of my mash. Up until now, it has been very accurate. However, this past weekend, I was brewing a partial mash Belgian Wit and was mashing 2lbs. of Flaked Wheat. The recipe called for the flaked wheat to be mashed at 155 degreed fahrenheit.
During the boil, I noticed that my probe thermometer was reading 230 degrees! Somehow, my thermometer had become very innacurate.
Assuming the boil was actually 212 degrees fahrenheit, that would mean my thermometer was reading about 18 degrees too hot, so I'm guessing I actually mashed at 137 degrees.
What sort of problems (if any) can I expect if I mashed almost 20 degrees too cool?
During the boil, I noticed that my probe thermometer was reading 230 degrees! Somehow, my thermometer had become very innacurate.
Assuming the boil was actually 212 degrees fahrenheit, that would mean my thermometer was reading about 18 degrees too hot, so I'm guessing I actually mashed at 137 degrees.
What sort of problems (if any) can I expect if I mashed almost 20 degrees too cool?