Jekster
Well-Known Member
Hey everyone,
I'm using my friends 10 gallon cooler mash tun to do a Belgian Dark Strong today. I am used to using my little 5 gallon setup and noticed right off the bat that I get a much more consistent temperature in my 5 gallon tun. When I doughed in today I overshoot my temp and added some cool water to bring it down. However, depending on where I put my temperature probe I could be anywhere from 157 down to 140 despite stirring the crap outta everything. I also noticed that when I bought up grain from the bottom and didn't just test the water on top it was around 147. So, my question is, how do you know what actual temp that your mashing at in such a large vessel?
I'm using my friends 10 gallon cooler mash tun to do a Belgian Dark Strong today. I am used to using my little 5 gallon setup and noticed right off the bat that I get a much more consistent temperature in my 5 gallon tun. When I doughed in today I overshoot my temp and added some cool water to bring it down. However, depending on where I put my temperature probe I could be anywhere from 157 down to 140 despite stirring the crap outta everything. I also noticed that when I bought up grain from the bottom and didn't just test the water on top it was around 147. So, my question is, how do you know what actual temp that your mashing at in such a large vessel?