mboardman
Well-Known Member
I have transitioned from extract to biab AG, and I use a gas kitchen stove for the heating process....curious what similar fellas do about the time you spend getting to the next target temp in a multi-rest mashing process? Do you count it as time spent at the previous temp rest, the next rest, or neither? If neither, then your total time spend with grains in the water must be almost double the times outlined for each rest, correct? Mine is....
My stove takes some time to ramp up the heat and Im also being very cautious in turning up the burner to get to those next targets....so it adds up. Not uncommon for me to spend another 15-20 mins getting from say 120, to 148-150, and then another 20 mins getting to 169-170. Add to that the fact that Ive recently learned I cannot trust the dial gauge on the outside face of my big expensive (for me) mega pot, and have been splitting the difference between that and a seperate temp probe inserted into the middle of the pot, about 4-5 inches down. I understand there might not be anything wrong with the mega pot gauge, only that it does the best it can being in contact with the outside face of the pot, and is partially reading the heat coming up from a burner underneath. Common issue Id guess, especially for those of you using a turkey fryer/propane burner setup.
Anyway, looking for others' setups and adaptations to the temp differentials and how exactly to best measure temps and times in the pre-boil process....thanks fellas.
My stove takes some time to ramp up the heat and Im also being very cautious in turning up the burner to get to those next targets....so it adds up. Not uncommon for me to spend another 15-20 mins getting from say 120, to 148-150, and then another 20 mins getting to 169-170. Add to that the fact that Ive recently learned I cannot trust the dial gauge on the outside face of my big expensive (for me) mega pot, and have been splitting the difference between that and a seperate temp probe inserted into the middle of the pot, about 4-5 inches down. I understand there might not be anything wrong with the mega pot gauge, only that it does the best it can being in contact with the outside face of the pot, and is partially reading the heat coming up from a burner underneath. Common issue Id guess, especially for those of you using a turkey fryer/propane burner setup.
Anyway, looking for others' setups and adaptations to the temp differentials and how exactly to best measure temps and times in the pre-boil process....thanks fellas.