So I have about 6 all grain brews under my belt.
I preheat my mash tun (rubbermaid 10g cooler) with the strike water. I usually heat that strike water to 185 and let it get down to the target temp (around 163-166, depending on the mash temp I want (152-155). I let it sit for about 15 minutes at 185 to absorb the temperature to reduce heat loss. If needed, I will stir the water to bring down the temp or simply let it sit with the lid off.
Once I hit the correct temp, I dough in and stir like hell, and take a few different temp readings.
This is where the problem starts...usually my degrees are a bit off, like 1 or 2 degrees, which I assume is from stirring the crap out of the mash. Should I be compensating the temperature from 163-165 to like 166-168 to avoid the mash temp loss from stirring? Ami I not stirring it enough, where I am taking reading on cold areas? Am I worrying too much?
My brewhouse efficiencies are around 75-85%.
Any advice would be great!
I preheat my mash tun (rubbermaid 10g cooler) with the strike water. I usually heat that strike water to 185 and let it get down to the target temp (around 163-166, depending on the mash temp I want (152-155). I let it sit for about 15 minutes at 185 to absorb the temperature to reduce heat loss. If needed, I will stir the water to bring down the temp or simply let it sit with the lid off.
Once I hit the correct temp, I dough in and stir like hell, and take a few different temp readings.
This is where the problem starts...usually my degrees are a bit off, like 1 or 2 degrees, which I assume is from stirring the crap out of the mash. Should I be compensating the temperature from 163-165 to like 166-168 to avoid the mash temp loss from stirring? Ami I not stirring it enough, where I am taking reading on cold areas? Am I worrying too much?
My brewhouse efficiencies are around 75-85%.
Any advice would be great!