IowaStateFan
Well-Known Member
This may seem like a silly question, but I'm just curious how everyone measures their mash temps. When I started all-grain, I used an analog instant read thermometer, but kept getting inconsistent readings. I then bought a digital probe thermometer at Wally World that has a silicon sheath over the cable. I've checked it in ice water and boiling water and it seems to be accurate.
Yesterday, I stirred the heck out of my mash, threw the probe into the center of the mash and got a reading of 144. My strike temp was supposed to be 152. I stirred some more and the temp started to rise. I closed the lid and watched the temp rise over the next 5 minutes to 150.4 and said, "good enough". Over the next 20 minutes or so it dropped to 148.8 and held there for the rest of the hour. I stirred the mash to check for conversion and the temp quickly rose to 153.
This is typical for me, and all I can say about my mash temps is that they've been somewhere in the conversion range and that I've made beer. Since mash temp is key to getting the type of fermentables you desire, how can I determine what my mash temp is with any precision? Needless to say this is somewhat frustrating.
Yesterday, I stirred the heck out of my mash, threw the probe into the center of the mash and got a reading of 144. My strike temp was supposed to be 152. I stirred some more and the temp started to rise. I closed the lid and watched the temp rise over the next 5 minutes to 150.4 and said, "good enough". Over the next 20 minutes or so it dropped to 148.8 and held there for the rest of the hour. I stirred the mash to check for conversion and the temp quickly rose to 153.
This is typical for me, and all I can say about my mash temps is that they've been somewhere in the conversion range and that I've made beer. Since mash temp is key to getting the type of fermentables you desire, how can I determine what my mash temp is with any precision? Needless to say this is somewhat frustrating.