sengsational
Well-Known Member
I've seen some pretty advanced brewers screw up on mash temperature for lack of good measurements. Even with expensive thermometers, the mash temperature varies hugely within inches. Brewers are able to "dial in" crappy equipment over many batches, but that can be an expensive proposition as they end up with over and under attenuated batches. So to prevent myself from going through that pain, I decided I'd measure the heck out of my mash to make sure I'm right where I want to be. One step in that process is covered in a video that I recorded today.
The video talks about how I used a very accurate laboratory thermometer to make a cheat-sheet that will take the output from a cheap digital thermometer (wire probe type) and convert it to an accurate value in degrees F.
The video talks about how I used a very accurate laboratory thermometer to make a cheat-sheet that will take the output from a cheap digital thermometer (wire probe type) and convert it to an accurate value in degrees F.
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