brennanj11
Well-Known Member
Hey Guys,
I had thought about this on many a brew day, but my beer has turned out fine for the most part.
How do you measure the water temperature while doughing-in?
I usually start about 4 degrees higher than my desired temperature, cut the heat, dough-in, stir like crazy, lid and cover w/ blanket.
My thermometer is the Chef Alarm from Thermoworks, not sure if it made for water temps, but I get hot spots and difficulty relying on the temperature, as I assume it might be hotter where the grain is opposed to where the probe is on top of mash.
I had thought about this on many a brew day, but my beer has turned out fine for the most part.
How do you measure the water temperature while doughing-in?
I usually start about 4 degrees higher than my desired temperature, cut the heat, dough-in, stir like crazy, lid and cover w/ blanket.
My thermometer is the Chef Alarm from Thermoworks, not sure if it made for water temps, but I get hot spots and difficulty relying on the temperature, as I assume it might be hotter where the grain is opposed to where the probe is on top of mash.
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