Ernst-Haeckel
Well-Known Member
Has anyone else had this problem? This has been a consistent problem for at least 10 batches. The strike temp is usually pretty accurate for getting to protein rest temps. But when I infuse to get up to beta sacch temps, say 148, I always end up at ~142. Then I have to infuse another 0.5 to 1 gallon of boiling water to get up to 148. Same thing happens when I go from beta to alpha, except by that point the mash thickness is so diluted that I usually just decoct instead of continually adding more water.
I don't see a calibration for this in Beer Tools. Am I missing something?
Thanks for the help!
I don't see a calibration for this in Beer Tools. Am I missing something?
Thanks for the help!