Been brewing for about a year and decided it was time to make the jump to all grain. So, after a lot of reading and prep, I brewed my first two batches using BIAB. Everything went well and I pretty much hit all of my numbers spot on. However, I had a little issue with the mash temps but I'm not sure if I'm being to anal and over analyzing things. I planned to mash at 150 and hit this dead on initially. I used two thermometers to check the temp throughout the mash, a lab thermometer measuring temp in the bottom of the kettle and a digital probe (which I previously tested to read within 1 degree of the lab thermometer) near the surface of the mash. The kettle was kept in the oven on low to maintain consistent temps which was very effective. For the first batch, I stirred once half way through and during most of the mash the temp at the bottom was 152 but 147 at the top. The second batch I stirred three times during the mash. The temps were more consistent throughout the mash, typically 150 at the bottom and 147 at the top. Is this type of variation typical for the average mash? Or should I be looking for a more consistent temp no matter what depth of the mash I'm measuring at?
I also did a mashout on both batches heating the kettle to 170 on the stove after the mash period was done. For the first batch, I put the lid on the pot to start the mashout but forgot to turn off the burner. 5 minutes in, I realized the burner was still on and checked the temp which was 180. I turned off the burner and stirred well, the temp quickly dropped to 170 and I covered it back up until the mashout was over. Do I need to be worried about tannis or anything else since the grain was exposed to higher temps for a few minutes?
Finally, I mis-measured my preboil volume one the second batch. I had to top off slightly by sparging to get to the proper height as measured with a stainless steel ruler. But after doing so, I realized I had left the cooling rack I used to keep the bag off the bottom in the pot while I made my measurement so I ended up with about a half gallon more volume than I thought I had. I decided to just proceed instead of trying to boil it off. So, my pre-boil gravity was a bit lower than expected. Is there a way to calculate what it would have been if I had the correct volume in the kettle? Thought I had seen a calculator to do this but can't find the site now. Thanks!
I also did a mashout on both batches heating the kettle to 170 on the stove after the mash period was done. For the first batch, I put the lid on the pot to start the mashout but forgot to turn off the burner. 5 minutes in, I realized the burner was still on and checked the temp which was 180. I turned off the burner and stirred well, the temp quickly dropped to 170 and I covered it back up until the mashout was over. Do I need to be worried about tannis or anything else since the grain was exposed to higher temps for a few minutes?
Finally, I mis-measured my preboil volume one the second batch. I had to top off slightly by sparging to get to the proper height as measured with a stainless steel ruler. But after doing so, I realized I had left the cooling rack I used to keep the bag off the bottom in the pot while I made my measurement so I ended up with about a half gallon more volume than I thought I had. I decided to just proceed instead of trying to boil it off. So, my pre-boil gravity was a bit lower than expected. Is there a way to calculate what it would have been if I had the correct volume in the kettle? Thought I had seen a calculator to do this but can't find the site now. Thanks!
