I am converting kegs, and I am wondering (mostly making sure) what the ideal location of the mashtun thermometer is?
I will mainly be doing 5 gallon batches in these converted kegs (15.5 gall) and I don't want to put it too high and it not be in the mash for my smaller batches (10-12# grain bills)
I have the ball valve fairly low, but I am using a 3" thermometer and I don't think it will fit above the BV and under the 1st small bulge. But I am afraid that if I put in in the middle 1/3 of the keg that it might not get covered by those session beer mashes...
Should I just put it in the upper part of the lower 1/3 and to the side of the BV?
thanks ahead of time!
Cold Desert Brewing Company
On Tap: Berlinner Weiss (still...lol), Dickson County Pale, Evil Twin Clone (Hoppy Amber)
Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)
Cold Conditioning: English Pale Ale (Yorkshire Square yeast)
In the queue: Munich Helles, Standard American Lager (My Fizzy, yella beer try), APA (10g split batch using diff yeast), ABA (Hoppy 7-8%, Imperial Janets Brown??? maybe), Saison (using WLP670 American Farmhouse), Terrapin Hop Karma Brown IPA Clone