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Sorry, I want to set my question up a bit, so bear with me. I've brewed 4 batches, all partial mashes. The last batch I brewed, I took a hydrometer reading immediately after lautering to get an initial boil gravity of 1.045 for 5 gal. of wort (I stirred the wort thoroughly to make sure the...

What's the best way to monitor the temperature of the wort itself?

Noob question for those who have brewed this: when you list your fermentation temperatures, are you talking about the ambient temperature or the temperature of the fermenter itself?

I'm thinking of making this recipe but am a bit concerned about dead space in my 9 gallon mash tun. Would it affect the brew much to mash at a 1.5 or 2 water-to-grist ratio instead of 1.25, so I can get a little more volume in the mash tun?

Going back to the original message in the thread, I just made a new mash tun out of a 9 gal. rectangular cooler, and I ran a similar experiment to the one lefty ran, where I heated 3 gal. of water to ~170, let them sit in the mash tun for 10-15 min., and then added ice and stirred until the...