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Old 03-31-2009, 02:11 AM   #1
Aug 2008
Savannah GA
Posts: 13

I could just be missing something, but how the heck do you guys control your temperatures? I have a very hard time keeping things within a 20-degree range, much less down to a range of 1 or 2 degrees. So far, everything seems to have turned out okay (been doing extracts w/ steeped specialty grains without a thermometer or specific gravity measurements ), but I'd like to move on to all-grain brewing and realized that temp control might be rather important.

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Old 03-31-2009, 02:14 AM   #2
Laughing_Gnome_Invisible's Avatar
Jan 2008
Posts: 12,250
Liked 697 Times on 513 Posts

If you are mashing in a cooler it is actually easier to control the temps IMO. It can take a bit of messing around with jugs of hot and cold water before you commit the grain, but it's not a real problem.

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