kyleobie
Well-Known Member
Hey, I just did my first partial mash today. I didn't stir it for much longer than 30 seconds. Chen I put the grains into the pot, which was about 170F at the time, and had trouble maintaining a steady temperature after that.
At first I shut off the heat and put a lid on the thing, but when I opened the lid back up the temp was in the 170 range (???), so I put in a little cold water, kept the lid off and stayed by the stove.
My thermometer read 155...but I think this is because it wasn't fully submerged. Near the end of the mash, I realized that lurking deeper in the pot was water around 170-ish!
I feel like a dumb**** for asking this, but I really have no idea how to monitor temperature down to the degree. Is there a simple way to do this?
At first I shut off the heat and put a lid on the thing, but when I opened the lid back up the temp was in the 170 range (???), so I put in a little cold water, kept the lid off and stayed by the stove.
My thermometer read 155...but I think this is because it wasn't fully submerged. Near the end of the mash, I realized that lurking deeper in the pot was water around 170-ish!
I feel like a dumb**** for asking this, but I really have no idea how to monitor temperature down to the degree. Is there a simple way to do this?