Hi Folks,
I've been having problem in deciding when it's the right time to start mashing for the following reason.
When water is been heated to reached the desired mashing temperature, I always end up with a lower or higher mashing temperature after pouring all the grain in the pot.
This is because my (mercury) thermometer portrays a different temperature when positioned in different areas and heights. So it's hard to determine the real overall temperature as it portrays higher values at the bottom and lower ones at the top of the liquid volume.
For instance, today I was brewing a stout with desired mashing temp of 68C. I decided to stop heating water when it measured 71.5C. However, after pouring all the grains I ended up with a measured temp of 66C.
I used an alluminium pot of 19L capacity.
Any recommendations on the matter?
Seb
I've been having problem in deciding when it's the right time to start mashing for the following reason.
When water is been heated to reached the desired mashing temperature, I always end up with a lower or higher mashing temperature after pouring all the grain in the pot.
This is because my (mercury) thermometer portrays a different temperature when positioned in different areas and heights. So it's hard to determine the real overall temperature as it portrays higher values at the bottom and lower ones at the top of the liquid volume.
For instance, today I was brewing a stout with desired mashing temp of 68C. I decided to stop heating water when it measured 71.5C. However, after pouring all the grains I ended up with a measured temp of 66C.
I used an alluminium pot of 19L capacity.
Any recommendations on the matter?
Seb