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New Year's Eve. Brewed a Scotch Ale with just enough peated to notice... I hope. Cheers!

I'd be interested in knowing how the starter behaved and how a brew turns out. Hopefully, the beer will be simple enough to judge the yeast without too many other aromas and flavors to complicate the analysis. Please, as you go, take a minute and post any further results. Cheers

Yes! And, in absolute fact, oxygen is never actually good during our processes. Oxygenation is never a positive for the wort. Yeast need the O2 to produce some fatty acids so they can reproduce, but we sacrifice the O2 combining with everything else in our wort to make the yeast happy...

If you can cool fairly quickly to a fairly low temp, and keep it there, that could buy you time to let the starter get going... Yes?? Cheers

Couldn't be said better. :mug:

I plan on starting this process during my next session. (About a week from now.) Thanks for the information. Another enjoyable aspect of brewing. Cheers

Do you really need to secondary? If we assume some sort of yeast activity is continuing in the secondary, keeping some temp stability (and a reasonable set-point) in the system seems fairly important. Not sure what to suggest. Good luck. Enjoy the work space! Cheers

But... stainless is a miserable conductor... Not that it matters... here. This all comes down to the "average" impact on the experiment. I routinely measure temperature differentials over a few centimeters in columns of various liquids (really cold, mostly). In my case, those differentials...

Great technique. Reducing the external heat load on the sensor and getting the sensor as (thermally) close to the UUT (unit under test) is the best anyone can do. Cheers.

Be careful. The resolution of any measurement is based on bandwidth and integration time. The fact that your data points are very closely spaced does not necessarily point to consistent physical conditions of the system under test. The fact that you are reporting such a small variation is...

Hey, been there man! There's junk everywhere and temp measurement is not protected from the BS. It's your observations that make the difference It's so easy to blame the gear when the measurements are not quite what we would like, but blame the UUT when we want to point to a larger...

I'm going to try something on that order. I admit I haven't thought completely through a recipe, but I can't help but think that's what I'm after. I have to keep in mind the other parts of the process which add to color/body, etc. After you suggested a direction, the idea seems to be lost...

I think what you're doing will ultimately have more impact for us small scale brewers than all of the "super fine details" we focus on. Something like a "multiple temp sense point mash paddle" could be the next the cool product for the home brewer's kit. Why do I think I just blew a chance...

As far as I'd comment, you have an excellent handle on what actually matters. I'm guessing you have some fun poking at the thermal processes going on here. It's really a great challenge, yes??? You can get a reasonable calibration on most any decent monitoring gear and then get an...

I agree completely. The Fluke gear is an excellent reference for work well beyond brewing. Seriously good stuff for this effort. Cool. You'd be hard pressed to do more than what you're doing to monitor your temps. I once built a "paddle-stick" with six Lakeshore diodes (cause I could...

What are you basing that variation on? Clamp the thing onto a high specific heat mass, shield it from external heat loads and integrate the measurement. Does IT vary or is the variation in the experimental environment ie, the UUT (Unit Under Test). Don't answer this too quickly. It's amazing...

Absolutely! Repeatability is the key. You got it! Absolute values are meaningless. But, with whatever you use, use it in the same, consistent way, and it will be fine. Hey, if you can get the thing to read near 273K when sitting in melting ice and 373K when in boiling water (atmospheric...

Thanks to all who helped with my first question about specialty grains to get "red." So, getting even closer to my mental process (as it is...) if I can get to a nice "red" color by choosing the proper base malts and process, what sort of suggestions would the group have? Again, I'm not...

Sorry MalFet. I don't want to cause friction either. Seriously, my apologies for coming across in a high handed way. Measuring temperature, especially around the temps we live, in is old hat. I have to live around temps 200 degrees below that and study differentials of micro-degrees. Most...

Ooooh... That sounds tasty! So, the Vienna and Munich were enough to bring some red all by themselves (?). I see where you're going. Mostly proper selection of base malts. Exactly my thinking without me understanding my own question. So very cool. Uh, now I have to start the same...