Measuring Infusion Mash Temperature
I just converted from an old rectangular cooler to a new cylindrical drink cooler for infusion mashing/batch sparging. The rectangular cooler had a big open top = rapid cooling if one stirs too long with small grain bills (plus it was falling apart)
I always did temperature measurements by inserting the probe directly into the mash at multiple locations. But now that I have a new cooler....
So the question is, how do you take your temperature measurements for infusion mashing/sparging and why?
A. Insert a hand held probe directly into the mash,
B. Permanent probe through the side of the cooler,
C. Permanent probe through the cooler lid, or
Also, for those that have permanent probes through the side, do you use a thermowell or just send it through a stopper? Is stirring an issue?