WoofdogABC
Active Member
Hi, Have done several batches of AG brew, using the 5-gal rubbermaid cooler system, and am finding that, after dough-in and considerable stirring.mixing, I still get some fairly wide fluxuations in temperature depending on where I put the probe - often 3 degrees F or more. On the odd occasion, I have had one area 5 degrees or more below the rest of mash. Often one side seems to be warmer than the other. I can stir stir stir with a mash paddle and still get similar variation. Say I am shooting for a 153f mash (in reality at this point just hoping to hit 152-154 as I continue to see how mass of grain + equipment impacts needed water temp), I might get some 155f, 151f, etc.
Is this normal? How do I avoid it if undesirable?
Is this normal? How do I avoid it if undesirable?
