enohcs
Well-Known Member
Up until recently I've been using a digital thermometer with a 4 inch reach to take temperature readings. This last brew I used a floating thermometer that has a bit more of a reach. This brew I noticed one thing that was slightly concerning, while I thought I was mashing at 153, my floating thermometer tells me I'm mashing at 160. My digital thermometer is calibrated just fine.
It looks to me as if the bottom of the mash is 7 degrees warmer than the upper part of the mash.
I was playing around with the floating thermometer and noticed if I place it in the mash at a slight angle, so as not to go as deep, the temp is a few degrees lower.
I do pre heat my mash tun, and my beers have been fine to date.
Has anyone else noticed this temperature effect?
Where do you take your temperature readings from?
Do you let your mash sit for the duration or do you stir it up at all?
It looks to me as if the bottom of the mash is 7 degrees warmer than the upper part of the mash.
I was playing around with the floating thermometer and noticed if I place it in the mash at a slight angle, so as not to go as deep, the temp is a few degrees lower.
I do pre heat my mash tun, and my beers have been fine to date.
Has anyone else noticed this temperature effect?
Where do you take your temperature readings from?
Do you let your mash sit for the duration or do you stir it up at all?