laughingboysbrew
Well-Known Member
Curious other peoples kwirky processes to handle hitting their mash temps. For example:
1. Heat HLT to 1-2 degrees above strike temp
2. Transfer to MT (1-2 degree loss)
3. Mash in, heat absorption...results in mash temp
4. (now my HLT is ~10F above mash temp).
I've also thought about synchronizing my strike water temp with HLT...but then after dough in, the temp will drop below desired mash temp and I'll have to try to bring it up.
How do others do it?
1. Heat HLT to 1-2 degrees above strike temp
2. Transfer to MT (1-2 degree loss)
3. Mash in, heat absorption...results in mash temp
4. (now my HLT is ~10F above mash temp).
I've also thought about synchronizing my strike water temp with HLT...but then after dough in, the temp will drop below desired mash temp and I'll have to try to bring it up.
How do others do it?