Temperature Reading

[IkeKrizzule]

Where does everyone take their temperature readings from when cooling to pitch? I've noticed with my thermometer I can easily find a 10-15 degree difference as I get to pitch temps. So I might get 65 if putting it all the way to the bottom of the kettle, but 80 if leaving it near the top. Typically I've waited until it is at where I want at least at the upper portion to be cautious but I'm curious what others do.

 

[AnOldUR]

Stir or whirlpool.

 

[Conan]

I'll try to stir constantly and measure in a couple areas, mostly making sure the thermometer isn't touching the chiller or side of the kettle. Basically make sure the thermometer is only touching wort and keep the wort moving. Kyle

 

[thekraken]

My thermometer only reaches down the top couple inches of the pot I'll stir the wort around a little bit with the IC before I take a reading.

 

[Natdavis777]

I recirculate/whirlpool the batch as a whole through a chiller, so once I hit my pitch temp, I kill the water supply and run off into the fermenters. No worries about temp flux

 

[mblanks2]

Stir or whirlpool.

^This

 

[kombat]

I recirculate back into the BK until the thermometer on the BK reaches pitching temp. I've never bothered checking to see if I have any wide temperature variations between the top and the bottom, I figure it's pretty well-mixed during recirculation.

 

[RM-MN]

Just use the highest temperature you get as your pitching temperature. It won't hurt you beer if the wort it too cool at the start. Some of us even try to pitch low and let the temperature rise to the proper fermentation temperature. Your bad flavors come from pitching too high, not too low.

 

[Horseshoot]

I recirculate (whirlpool) into the BK, as well. When I reach pitching temps I stop, and allow it to settle. Then pump into my fermenters. I double check the "fermometer" on the side of the fermenter. If there is any question, I double check (spot check) the temp. But, that is rare.