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Old 09-28-2012, 02:33 AM   #11
I say, lookey here son...
brewtus_'s Avatar
Oct 2008
Dayton, Ohio
Posts: 240
Liked 23 Times on 15 Posts

Have you tried to actually calculate experimentally the specific heat of your mash tun? Once you find this out, it may help find out where your problem is.
The earlier you fall behind, the more time you have to catch up.

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Old 10-04-2012, 09:04 PM   #12
May 2010
Ann Arbor, Michigan
Posts: 228
Liked 6 Times on 5 Posts

Great topic! I've been having the same issue with my 10gal igloo. My workaround has been to preheat, but then treat it like it was room temp for calculations. In going to mess with the specific heat setting and see what I come up with!

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Old 10-05-2012, 02:51 AM   #13
Brewtus Maximus
Aschecte's Avatar
Feb 2011
Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts

Well I have my specific heat set to .98 and that is mimicking what happened in real life on my last brew day. I'm brewing a lambic over the weekend and I'm going to try to use the new profile and see how it turns out ill keep everyone posted. It seems even between the same equipment there can be some variation.
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles

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