Hi all - couple of quick questions. Recently installed my 20-gal e-herms setup and loving it - having brewed 3 amazing batches already. That being said, I have a couple of questions related to temps and timers.
First is during my mash. When do you folks start your mash timers? Immediately when you start your circulation? OR After temps stabilize at your ideal mash temp? Example - my HLT is 154, and when I finish my dough-in and start circulating - obviously - my output temp from the mashtun is more like 130 or so until everything heats up. Do you start your timer after temp equalization or at the start of circulation?
Second - when getting ready to mash out and heating up my strike water - do you just leave everything closed off or do you continue circulating as you're heating your strike water towards 170?
THANKS!
First is during my mash. When do you folks start your mash timers? Immediately when you start your circulation? OR After temps stabilize at your ideal mash temp? Example - my HLT is 154, and when I finish my dough-in and start circulating - obviously - my output temp from the mashtun is more like 130 or so until everything heats up. Do you start your timer after temp equalization or at the start of circulation?
Second - when getting ready to mash out and heating up my strike water - do you just leave everything closed off or do you continue circulating as you're heating your strike water towards 170?
THANKS!