Taking the temperature of the mash

[Lunkerking]

How do most of you take the temperature of the mash? Do you have a thermometer that you leave in the mash? Or have one that is attached to the mash tun some how ?

I just have a metal dial thermometer with a foot long probe that I plan to stick in the mash when I start and when I stir . My concerns are the time it may take to get a good reading. Looking for suggestions on methods as well as specific thermometers.

Thanks !

 

[broadbill]

I don't leave a thermometer in the mash, I take temp readings at the start and at the end. I use a cooler. I use a thermapen now but have used other digital thermometers with the same success.

There is no real method, but people seems to make it more work than it has to be. What are your concerns? You say one concern is the time it takes to get a good reading...is this because you are concerned about heat loss?

 

[Lunkerking]

I guess I am concerned about heat loss, and getting a quick and accurate reading .

Thanks

 

[blizz81]

I have a longer probe from Thermoworks that I use with a Therma K handheld. Once you know what is up with your equipment, you don't really need to keep much of an eye on mash temp, so buying something specifically for this purpose may be cost prohibitive (that said, I use the Therma K, both with long and short probes, elsewhere in brewing and cooking). With a longer probe, you can poke around and get a better idea about temperature stratification.

 

[Yooper]

When I had a cooler, I had a thermometer through the side of it (a digital thermometer) but when I switched to using kegs I didn't add a temperature probe.

The key is to stir well when you mash in, and stir again. Check the temperature in different places, and if they are different, stir again. Once it's equalized throughout, then cover and insulate the MLT. If you check the temperature later on, and are losing heat, then it's time to consider another way of keeping heat inside. Each time you open the MLT to stir or check the temperature is an opportunity to lose heat, so that's the thing to prevent.

You can try insulating the MLT better, getting 'fancy' and using a RIMS or HERMS, or preheating the MLT better.

 

[broadbill]

I guess I am concerned about heat loss, and getting a quick and accurate reading .

Thanks

What is your setup?

 

[Lunkerking]

I have a mash tun that is similar to the Rubbermaid drinking water cooler .

 

[broadbill]

I have a mash tun that is similar to the Rubbermaid drinking water cooler .

Then you are probably losing more heat with all the testing than you are shutting it up and walking away from an hour.

A temp reading before and after should be enough to tell you if you need to modify your process or setup. Until you know that, I don't know why you'd go futzing around in there in the first place (this is coming from someone who did alot of MT futzing until he realized he was doing more harm than good!).

 

[Firewalker11]

I use a twin, K-type meter with two probes (redundant) and can drop one into the mash tun and leave it sealed up and read my HLT temp as well.

They run about $15 on ebay and seem to be dead on for the temp. Just press the button and select which thermocouple you want to read.

Cheers!

 

[Lunkerking]

Thanks for all the replies I think I am going to go with a solution that Firewalker gave me.

 

[HiImBrian]

I've got a thermometer that I drop into the mash that gives a digital readout similar to what Firewalker mentioned. My concern is hot spots throughout the mash. I stirred the business outa my mash last brew and still had a few degrees fluctuation.