I used to obsess over monitoring my mash temps too. Once I figured out that if I leave the lid on my mash tun, I lose less than 2 degrees during a 60 minute mash and less than 3 degrees during a 90 minute mash. That's not enough to worry about. I just dough in, stirring enough to make sure the temperature is stable at the temp I want and just stick the lid on it and for get it. I then spend the time getting everything else ready for the boil. Sometimes I will do something stupid like get on this forum during the mash. Those are the times I do a 90 minute mash because I space off what I'm doing.
My stand is why obsess over something that isn't going to make a difference.
Wayne
Bugeater Brewing Company

