iralosavic
Well-Known Member
- Joined
- 17/10/11
- Messages
- 1,131
- Reaction score
- 21
Half way through my first brew on my new system.
As per beersmith I transferred 12L of water @ 75c expecting to dough into 65c. Instead the resultant temp was 44c and has thrown the whole brewday out the window. I had to crank the HLT to boiling and double the desired volume in the mash just to get to 65c.
The instruments I use for temperature measurement and control are all calibrated to a lab thermometer, so all I can think is that
1. The grain was cooler than the 18c BS was based on
2. The mash tun was also cooler than the imported 20c
3. The mash tun absorbed a lot of the heat.
4. The HLT runnings lost a lot of heat through the 20c hose connecting it to the MLT.
5. But 21c out?!
Any ideas? I'm about to sparge, but almost have the full preboil volume sitting in the MLT! I'm enjoying the challenge, but the fact that the dough in was so far out has brought up a lot of doubts.
As per beersmith I transferred 12L of water @ 75c expecting to dough into 65c. Instead the resultant temp was 44c and has thrown the whole brewday out the window. I had to crank the HLT to boiling and double the desired volume in the mash just to get to 65c.
The instruments I use for temperature measurement and control are all calibrated to a lab thermometer, so all I can think is that
1. The grain was cooler than the 18c BS was based on
2. The mash tun was also cooler than the imported 20c
3. The mash tun absorbed a lot of the heat.
4. The HLT runnings lost a lot of heat through the 20c hose connecting it to the MLT.
5. But 21c out?!
Any ideas? I'm about to sparge, but almost have the full preboil volume sitting in the MLT! I'm enjoying the challenge, but the fact that the dough in was so far out has brought up a lot of doubts.