Rivenin
Well-Known Member
- Joined
- Dec 13, 2010
- Messages
- 3,258
- Reaction score
- 342
Hey all!
Well as my batch is boiling away. I'm struggling once again with my temps and yet.. i have no idea why. i'll explain the scenario, and let me know if you have any ideas or what i could do with this. 'cuz well, i'm lost!
This is a partial mash, 5 gallon batch.
3.5 lbs of grain for the mash
So, i put my thermometer in the pot and watched it go up to my mash temps (right around 160) turned the heat off my stove, and put it to the next burner (which was off), pulled the thermometer out and placed the bag into my pot, doughed in and stirred for a good 3-4 minutes to make sure all the grains were separated and not balled up, so after that, i put my thermometer back in the middle as far in as i can go without getting too close to the bottom (where it was when i was watching the temps) so it settled at 145, so i let it sit for 3-4 more minutes to just make sure everything will equalize in the pot. so it got to 146, so i turned on the heat a bit more, stirred alot and the termometer barely moved up, but the middle of the pot started boiling, so i pulled it back off the burner, threw cold water in and was fighting with the thermometer to show the correct temps and it seemed that even in a little over a gallon and a 1/2 of water, there were MAJOR cold spots all over the place.
What is the best way to get around this??
Well as my batch is boiling away. I'm struggling once again with my temps and yet.. i have no idea why. i'll explain the scenario, and let me know if you have any ideas or what i could do with this. 'cuz well, i'm lost!
This is a partial mash, 5 gallon batch.
3.5 lbs of grain for the mash
So, i put my thermometer in the pot and watched it go up to my mash temps (right around 160) turned the heat off my stove, and put it to the next burner (which was off), pulled the thermometer out and placed the bag into my pot, doughed in and stirred for a good 3-4 minutes to make sure all the grains were separated and not balled up, so after that, i put my thermometer back in the middle as far in as i can go without getting too close to the bottom (where it was when i was watching the temps) so it settled at 145, so i let it sit for 3-4 more minutes to just make sure everything will equalize in the pot. so it got to 146, so i turned on the heat a bit more, stirred alot and the termometer barely moved up, but the middle of the pot started boiling, so i pulled it back off the burner, threw cold water in and was fighting with the thermometer to show the correct temps and it seemed that even in a little over a gallon and a 1/2 of water, there were MAJOR cold spots all over the place.
What is the best way to get around this??