I have trouble keeping my mash temp over the course of the hour. But I can't decide whether to fire up the keggle during the hour and risk scorching the grains/overheating or leave it alone and let it drop to low 140's if stirred?
FYI:I do the later more often than not and I never stir. The temp on top of mash usually reads 147-148 by end of 60 minutes. I always raise temp to 165+ for mash out and get between 68-73% efficiency.
FYI:I do the later more often than not and I never stir. The temp on top of mash usually reads 147-148 by end of 60 minutes. I always raise temp to 165+ for mash out and get between 68-73% efficiency.