QuadConPana
Well-Known Member
- Joined
- Mar 28, 2014
- Messages
- 202
- Reaction score
- 78
First, I don't need any links to accurate thermometers. I have been doing Google searches for my question, and have seen all of those. One day, I'll invest in a VERY good thermometer, but not today. And, I don't want to spend $20 on one that is only PRETTY good. There's always more equipment you can buy, and if I stop brewing long enough I could afford an amazing setup right before I die. My next equipment purchase will be related to fermentation temp control. Until that happens, nothing else but ingredient purchases for me. And, I would rather avoid incremental upgrades since that costs more in the long run than buying the good stuff the first time.
I have a long stem thermometer that I bought from MWS. When I calibrate it to 32 in ice water, it reads about 207 in boiling wort. I have no way of knowing if the inaccuracy is proportional throughout the temp range, or if it only gets bad at the high end. So, If I have to mash at say, 158, I'm only sure that I'm probably somewhere between 155-160.
I've done a couple of BIAB batches that were somewhat underwhelming. I've gone back to extract for the last three for pretty good results.
So, my question is, if my mash temp is kind of iffy, do I lose the advantage of WG vs extract? Or, will that kind of temp difference be hard to notice? I expect Briess probably gets the temp right on when they make DME, don't you think? Mind you, I still steep specialty grains for a custom flavor profile.
I have a long stem thermometer that I bought from MWS. When I calibrate it to 32 in ice water, it reads about 207 in boiling wort. I have no way of knowing if the inaccuracy is proportional throughout the temp range, or if it only gets bad at the high end. So, If I have to mash at say, 158, I'm only sure that I'm probably somewhere between 155-160.
I've done a couple of BIAB batches that were somewhat underwhelming. I've gone back to extract for the last three for pretty good results.
So, my question is, if my mash temp is kind of iffy, do I lose the advantage of WG vs extract? Or, will that kind of temp difference be hard to notice? I expect Briess probably gets the temp right on when they make DME, don't you think? Mind you, I still steep specialty grains for a custom flavor profile.
