becsbrew
Member
Floating thermometer made it through my first 3 batches, but just now it ever so gently tapped the bottom of the pot and smashed.
Good news: I was just checking the temp of sparge water...at least it didn't break in the wort.
Bad news: now how do I make sure the sparge water is the right temp (my mash should be done right now...), and even more important, how should I estimate temp so I don't pitch too hot?
Background info: I'm brewing a partial mash (6 lbs of grain + extract), and pitching onto a yeast cake from a pale ale I just racked to the carboy a few minutes ago while mashing today's brew. Its a 3 gal boil, planning on chilling with an ice bath.
Should I sanitize a cup and scoop out some of the yeast cake in case I pitch too hot and kill it, to have some back up on hand? Anyone have a good rule of thumb for telling when the wort's cool enough without a thermometer?
Good news: I was just checking the temp of sparge water...at least it didn't break in the wort.
Bad news: now how do I make sure the sparge water is the right temp (my mash should be done right now...), and even more important, how should I estimate temp so I don't pitch too hot?
Background info: I'm brewing a partial mash (6 lbs of grain + extract), and pitching onto a yeast cake from a pale ale I just racked to the carboy a few minutes ago while mashing today's brew. Its a 3 gal boil, planning on chilling with an ice bath.
Should I sanitize a cup and scoop out some of the yeast cake in case I pitch too hot and kill it, to have some back up on hand? Anyone have a good rule of thumb for telling when the wort's cool enough without a thermometer?