Originally Posted by ghart999
Thanks remilard. So do you monitor mash temps and the temp of the word being recirced as well?
No, just the temp of the wort exiting the mash tun which is also what I control with a RIMS tube (steps with direct heat, rests with the tube). What I observe on every batch is that the liquid existing the tun needs to be 3-5 degrees fahrenheit higher than target when I shut the heat off in order for the temp to then stabilize at the target. I do have a thermometer with about a 6 inch probe that I occasionally shove down into the mash and have no reason to believe the discrepancy is every any higher than this.