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Hey Guys
As I mash in my kettle it is not possible for me to attain and hold a mash temp. I do wrap the kettle up in blankets, but it is innevitabe that I lose degrees, moreso when it is cold out in the garage...
My last batch, a Lagunitas IPA clone with double the boil hops additions. Starting mash temp was around 153. After 15 minutes I unwrap it, give it as stir, and take a sample for a pH reading. At this point temperature was around 152.At the end of the mash the temp had fallen to about 147 or so. Target mash temp was 151, expecting to lose degrees, I planned for 153 starting temp.
Was shooting for a starting mash temp of 153 a good move?
Should I start with the target temp, and accept that temp may drop, in this case, as low as 145?
Should I be taking greater steps to insulate the kettle?
TIA for the input.
Craigerrr
As I mash in my kettle it is not possible for me to attain and hold a mash temp. I do wrap the kettle up in blankets, but it is innevitabe that I lose degrees, moreso when it is cold out in the garage...
My last batch, a Lagunitas IPA clone with double the boil hops additions. Starting mash temp was around 153. After 15 minutes I unwrap it, give it as stir, and take a sample for a pH reading. At this point temperature was around 152.At the end of the mash the temp had fallen to about 147 or so. Target mash temp was 151, expecting to lose degrees, I planned for 153 starting temp.
Was shooting for a starting mash temp of 153 a good move?
Should I start with the target temp, and accept that temp may drop, in this case, as low as 145?
Should I be taking greater steps to insulate the kettle?
TIA for the input.
Craigerrr