I've done four brews now, and it's coming clearer with each one that taking temps is a very complicated issue.
So, you have a large kettle with a bag full of grains in it, the whole mass is heated from the bottom up, but in between there's that large layer of grain. So when you want to mash at 66, where do you measure that from?
In all my brews the temps have gone down a few degrees more after adding the grains, than what the BIABicus calculates. After that I turn the flame on again to bring the temp back up. I've started taking liquid out from the tap, which drains from under the grains, and adding that back to the top. Still, I feel that the temps at the bottom may be well over 70 at this point, and on top they may still be 64 or so.
After it settles out finally to a nice agreeable temperature, then it's usually been smooth sailing for the rest of the mash. Should I just go a couple of degrees higher before adding the grains? Off course ambient temperature (at which the grains are usually as well) affects this.
Last weekend I also encountered a new problem when brewing the 1.113 OG barleywine: after mash I turned the flame on again to raise the temps to mash-out. The mash was so thick that the temperature inside the bag didn't rise at all, but suddenly the sweet liquor outside the bag started boiling! At that point I just lifted the bag, and proceeded without a mash-out.
Measuring mash temperature
Post #1 made 9 years ago
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus