Thermometer for mash tun?

[Zrab11]

All right so I am moving to all grain and I am in the process of getting ready to build my mash tun. Well I have used a couple different thermometers for extract brewing and have gotten by but I know all grain you need to be alittle more precise on temps.

Every thread I read says THERMAPEN.. Its expensive but I understand the piece of mind it gives you.

Now my question here is. Obviously when you mash you want to keep your mash around a certain temp for 60min or how ever long your recipe calls for. Now opening up the lid on your cooler to check the temp every so often might make some temp swings.

So is there a thermometer with a cord that you use to stick down in the mash and still be able to close the lid? If So what thermometer is that and how reliable is it?

Or do you drill a whole in the mash turn and install a temp gauge right to the mash tun?

I think I will pick a Thermapen up no matter to use on the grill and for brewing but I wanted to know the best set up for All grain. Specifically with the Mash tun.

 

[BansheeRider]

I am interested to know as well as I just converted to an AG setup.

 

[LibertyBrewer]

I just use one of those floating thermometers. Hold on, I'll see if I can find a link to one.

http://www.homebrewers.com/product/5424/Floating-Thermometer.html
It floats real well.

ETA: You're making a big deal out of the temp. Heat up your water, put it in the mash tun, then add your grain and stir. Drop your thermometer in and cover. About 5 min. later, check the temp, and adjust. Then close it up and leave it.

 

[billl]

As long as you are using an insulated cooler, you really don't need to keep checking on it. Just close it up and use the hour to get everything else set up and organized. It's kinda like fermenting - just leave it alone and let it do its thing.

Also, if you already have multiple thermometers, I'd just make sure they are calibrated properly. If they measure correctly at 32 and 212, they be correct everywhere in between.

 

[Komocabo]

I've been using a Mojilco (Pretty sure that's the brand) thermometer from BargainFittings.com. I use a keg for my.mashtun, and its the weldless fitting type. It seems to work well. I think I need to recalibrate it though. Its been about a year. I also use a cheap knockoff digitally thermometer from China. Lately I've been wondering which is more accurate.

I will be buying a thermopen as everyone else has suggested, and will recalibrate... Early Xmas present, I guess. Sometimes you get what you pay for.

 

[BansheeRider]

I was thinking about buying this one...Polder Digital In-Oven Thermometer/Timer, Graphite
http://amzn.com/B000P6FLOY

Would this work?

 

[Komocabo]

That's kinda neat. It would be awesome if the probe was water proof So you could just stick it the mashtun after doughing in and monitor that way (didn't specify, but would assume so?)

If you go that route, keep us posted on quality, etc,

 

[duboman]

This is what I have and it's great with the long probe I can take readings throughout the depth of the mash and it is spot on!
http://www.thermoworks.com/products/low_cost/rt610b_12+24.html

Mash temp is extremely important as differences of a few degrees can mean the difference between a highly fermentable wort or one that is not. I'm sure you have all seen threads regarding high FG readings in AG brewing due to higher than desired mash temps and vice versa.

IMO, thermometers mounted into the side wall are not great because they only measure one specific spot in the mash and some stratification does occur over 60 minutes which is why some stirring, at least once is important IMO

 

[duboman]

I was thinking about buying this one...Polder Digital In-Oven Thermometer/Timer, Graphite
http://amzn.com/B000P6FLOY

Would this work?

These are nice but keep in mind that the cable is NOT waterproof and if it gets wet the unit is worthless. Some brewers use them and take electrical shrink wrap around the cable to provide some protection. Also, keep in mind that just because something is digital does NOT mean it is calibrated properly

 

[jflongo]

I was thinking about buying this one...Polder Digital In-Oven Thermometer/Timer, Graphite
http://amzn.com/B000P6FLOY

Would this work?

I use my meat thermometer that is on a cord, similar to that one. I just put it in the mash in a few areas, once I'm happy with the temp, then I just close the lid and leave it in there, and put the reader on top of the lid. I really just do it to see how well my cooler kept the temp, otherwise like others have mentioned, you don't really need to watch it that closely. I have done a 90 minute mash, and only dropped a few degrees.

 

[BansheeRider]

That's kinda neat. It would be awesome if the probe was water proof So you could just stick it the mashtun after doughing in and monitor that way (didn't specify, but would assume so?)

If you go that route, keep us posted on quality, etc,

These are nice but keep in mind that the cable is NOT waterproof and if it gets wet the unit is worthless. Some brewers use them and take electrical shrink wrap around the cable to provide some protection. Also, keep in mind that just because something is digital does NOT mean it is calibrated properly

If you read the first comment it says the probe is water proof. The comment specifically says that they use it for home brewing.

 

[stevehardt]

I'm not disputing the importance of reliable and accurate mash temps. But as other have said, I just mash in, stir like crazy, verify my temp with 2 cheap thermometers, then seal and cover my mash tun. Then I leave it be.

Even after a 60 or 90 minute mash I may lose a degree or two.

It's a simple system, but has worked really well for me.

 

[duboman]

If you read the first comment it says the probe is water proof. The comment specifically says that they use it for home brewing.

Sorry, if it said it was waterproof I missed it but many of those styles are not

 

[BansheeRider]

Sorry, if it said it was waterproof I missed it but many of those styles are not

It doesn't say in the description but somebody in the comments said it was. Maybe I'll call them to make sure.

 

[Britinusa]

Once you have your equipment and you have a few brews on it you will know what temp to heat the strike water in order to get the correct mash temp, I know that I lose about 7F when I transfer from my kettle to my mash tun and stir it in.