In the Mash kettle, I have the silicon hose wrapping around the interior of the kettle. Iamb concerned that the recirculation is only happening on the outside and that the interior of the kettle is a different temp. When I put a standard brewing thermometer in the middle, it reads as hotter? I need to double check the calibration on the thermometer that is connected to the control panel.
Beyond that though, is it correct that the recirculated wort flows around the outside and not the middle? Is it possible that it then just flows down the kettle wall and out the valve?
Drinking: Launch IPA, Double Sunshine clone, Maple Coffee breakfast stout
Working on: expanding my beer horizons (and my beltline)
Link Posted: Sat Sep 05, 2015 1:15 am Post subject:
That could be possible depending on several factors. One is the design of your false bottom and the possibility of channeling or side wall shunting. One possible factor is how coarse you grind your grain. As Kal has mentioned, a relatively coarse grind will allow the mash to be porous enough to avoid this. Another possibility is that you may be losing a fair amount of heat from the kettle walls themselves. This is particularly true of aluminum kettles as they are very good at heat transfer.
If you think it's just a calibration issue, partially fill your mash tun with hot water and drain it. place the portable thermometer in the output stream and compare the manual reading with the control panel. The water temps should be identical. If not, you have a calibration issue.
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