I'm setting up a keggle with my new jaybird false bottom. I'd like to direct fire and recirculate but I'm concerned about maintaining a constant mash temp. Can I run a tee fitting with the ball valve off the short leg and a 2.5 long probe analog thermometer in the end of the tee to measure the wort as it passes through? What's the best (non-electric) way to measure the wort coming up from the dip tube to keep proper temps? Thanks!
I have a Control Products TC-9102D HV temp controller that I use to maintain fermentation temps. If this is a better option, how do I use it to control a Blichmann burner?
I have a Control Products TC-9102D HV temp controller that I use to maintain fermentation temps. If this is a better option, how do I use it to control a Blichmann burner?