LS_Grimmy
Well-Known Member
Howdy,
I have a quick question... I just started AG and I used my new 51000 BTU 30 quart turkey fryer the other day for my mash. When I was monitoring my temps everything seemed fined and then bam the temp would spike like 15F. I would stir it and then it would drop quickly. Anyone have any idea on why this happens.
The mash consisted of:
11.25 lbs grain
14.63 L of water
Mash ratio 1.3
Absorption loss 5.11 Liters
I Was shooting for about 154F for 60 min. I dropped the flame down to almost off when I got it to the strike temp of about 159F. Added the grain which dropped it about 6F. Everything was good for about 15 minutes but it was a little low so I increased the flame to bring it up a bit but it didn't change much and them BAM temp spike to almost 170F! Did it just store the heat at the bottom of the mash and then it spiked when it hit my thermometer? I'm using the 12" dial thermometer that came with the fryer. Here is a picture of the mash I was doing at the time and my fryer:
I have a quick question... I just started AG and I used my new 51000 BTU 30 quart turkey fryer the other day for my mash. When I was monitoring my temps everything seemed fined and then bam the temp would spike like 15F. I would stir it and then it would drop quickly. Anyone have any idea on why this happens.
The mash consisted of:
11.25 lbs grain
14.63 L of water
Mash ratio 1.3
Absorption loss 5.11 Liters
I Was shooting for about 154F for 60 min. I dropped the flame down to almost off when I got it to the strike temp of about 159F. Added the grain which dropped it about 6F. Everything was good for about 15 minutes but it was a little low so I increased the flame to bring it up a bit but it didn't change much and them BAM temp spike to almost 170F! Did it just store the heat at the bottom of the mash and then it spiked when it hit my thermometer? I'm using the 12" dial thermometer that came with the fryer. Here is a picture of the mash I was doing at the time and my fryer: