Originally Posted by bjohnson29
Thanks. I've always just dumped, but I'm getting really tired of hoisting a kettle full of hot water. Right now, I just overshoot 12° and it works out perfect. If I were to drain as mentioned above, any thought on how much over my mash temp to target?
Personally I've always gone 180+ for strike water and then sealed up the MLT (no grain in there yet) to let it absorb some of the heat (pre-heat). I check every 5-10 minutes while I finish getting other things ready, put sparge water in HLT, make sure yeast is sitting out if repitch, weigh hops, etc. Then I always dough-in a little high because it takes time to do it right and I'd rather stir down than add more hot water (that I probably don't have prepared already).