coachtrt65
Coachtr
I use an igloo cooler that is pre-heated with water for about 20 minutes and then slowly pump water in around 170 while i dough in and stir. What I have found is my mounted temp probe reads around target mash temp but when I vorlauf the last twenty minutes of mash the temp goes up on avg 6 degrees. So, I guess my question is it more important to dough in at correct temp or maintain an average of desired mash temp. Not sure taking temps every ten minutes then do avg is accurate enough?