I am using a small three gallon cooler for some one gallon batches. It has been a lot of fun and a great way to beat the Texas heat. I've had some low starting gravity despite using beer smith for all calculations and believe it is probably a low mash temp.
What do you guys use for thermometers in the coolers?
Say the mash temp does drop below a certain point say 30 minutes into the batch. What would the course of action be to raise it?
What do you guys use for thermometers in the coolers?
Say the mash temp does drop below a certain point say 30 minutes into the batch. What would the course of action be to raise it?