Kaz
Well-Known Member
I do BIAB 5 gallon batches with a full volume mash. I'm almost at my wit's end with monitoring mash temps. I've been using a Polder oven probe thermometer, but if it gets wort or water in it, it becomes wonky and needs to be baked. Then I'll fall back on a UEI thermistor probe thermometer and probe, but, same problem, if it gets moisture in the probe=fail. Then I will use a good old fashioned glass lab thermometer that came with my original brew kit and/or a floating thermometer. My problem is, all of these are different from each other by as much as 5-10 degrees F! So, I never know what temperature I'm mashing at. I would like something that can get down into the grain bed that is almost 10" down in my 10 gallon kettle, and is waterproof, but that doesn't seem to exist? Or, is it not that important to get the temp down there? What is everyone doing to get an accurate mash temp under these conditions? TIA