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Old 05-05-2011, 06:10 PM   #1
trevorc13
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Just calibrated my thermometer, after already doing multiple all grain batches, and realized that I've been mashing 10f higher than the actual temp. So instead of mashing at 150-153f, ive been mashing at 140-143f! Could this be the reason for my poor efficiency? I figured it was off because the fg has been far lower than expected, so that answers that question, but how would the low temps affect my efficiency?
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Old 05-05-2011, 06:26 PM   #2
xrisnothing
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http://howtobrew.com/section3/chapter14-1.html

Your efficiency will suffer being that far off. Also, the sugars in your wort are more fermentable, which means your beers will taste thin and dry.

 
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Old 05-05-2011, 06:32 PM   #3
BrewThruYou
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Ruh roh. Yes, your efficiency will definitely suffer.

 
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Old 05-05-2011, 07:09 PM   #4
trevorc13
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LOL! Explains a lot! I actually calibrated by thermometer by the freezing temps of ice water, which indicated being 10F off (43F). After calibrating to 32F, I then double checked this with boiling water. It was low by about 4 degrees (208F). I recalibrated and rechecked the thermometer with ice water. Now it reads 37-38F. Which should I trust? I would assume the boiling temp because it is visibly boiling and the ice water is near freezing, but not frozen. Although I have read that the ice bath is more accurate than boiling temps...
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Old 05-05-2011, 07:13 PM   #5
ElevenBrewCo
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How would you go about calibrating your temp gauge. I use just a 3 inch analog prob. Im wondering if this may be the cause of my thin tasting beer....what if you mash to high say 164? Im sure it has to be better than worse

 
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Old 05-05-2011, 07:14 PM   #6
lschiavo
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Same thing happened to me a while back. I had a half dozen thermometers and only one was anywhere close at mash temps. Calibrating at freezing and boiling is useless if the thermometer is not linear. I got a Thermapen and haven't worried about it since.

 
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Old 05-05-2011, 07:14 PM   #7
ElevenBrewCo
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Edit....just read the chart.

 
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Old 05-05-2011, 07:36 PM   #8
Warthaug
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$20 buck's will get you a digital meat thermometer with the probe on the end of a cable. No calibration needed, accurate to a few degrees, just place in your mash and monitor...

Bryan

 
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Old 05-05-2011, 07:43 PM   #9
xrisnothing
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You really want a thermometer with two adjustments.

Mash temperature is closer to boiling than it is to freezing, so I would calibrate it with boiling water.

 
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Old 05-05-2011, 07:55 PM   #10
trevorc13
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Quote:
Originally Posted by xrisnothing View Post
You really want a thermometer with two adjustments.

Mash temperature is closer to boiling than it is to freezing, so I would calibrate it with boiling water.
Thanks. That's what I thought. If I can't get out to buy a digital one, I'll use that calibration.
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