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I wouldn't think so, being it is the 'lagging' temp - best take the reading at the hottest point is what I have learnedid and seems to produce the beers to the desired result.It is not the physical 'grain that is converting but the enzyme activity, as far as I understand, this can happen in liquid too....May be WAY off here but my understanding.
I wouldn't think so, being it is the 'lagging' temp - best take the reading at the hottest point is what I have learnedid and seems to produce the beers to the desired result.
It is not the physical 'grain that is converting but the enzyme activity, as far as I understand, this can happen in liquid too....
May be WAY off here but my understanding.
