what's the most accurate way to measure mash temperature?

[thedrake]

So I'm looking for some input on the most accurate method for measuring mash temp. I mash in a 15.5 gal keg and tend to recirculate for most of the mash, - definitely when I am raising the mash temp. Should I rely on the thermometer that's threaded into my mash tun? Read the temp where the wort is re-entering the mash tun? Read the temp where the wort is exiting the mash tun (before it gets to the pump)? I've measured great variability in temp at all these points and am curious how others measure mas temp? Thanks!

[thatguy314]

So I'm looking for some input on the most accurate method for measuring mash temp. I mash in a 15.5 gal keg and tend to recirculate for most of the mash, - definitely when I am raising the mash temp. Should I rely on the thermometer that's threaded into my mash tun? Read the temp where the wort is re-entering the mash tun? Read the temp where the wort is exiting the mash tun (before it gets to the pump)? I've measured great variability in temp at all these points and am curious how others measure mas temp? Thanks!

If you're doing a heated recirculated mash, you should measure the temp coming out the sparge/recirculation arm. That'll prevent the heat from getting too hot. It's the most accurate way to control it / raise it.

[NMWildAles]

I don't think accuracy is as important as consistency. Making sure you do it the same way every time so you get to know how your particular system behaves. Just between different brands of thermometers there will be differences. Where I may mash most of my beers between 148F and 150F to get the desired fermentability, someone else may mash 152F-154F and get the same results.

[Hop]

In the "Enzymes" show, Palmer mentioned that he measures his temperature on exit. I don't do any recirculation, so I try to measure in the middle of the mash.

[dunleav1]

In the "Enzymes" show, Palmer mentioned that he measures his temperature on exit. I don't do any recirculation, so I try to measure in the middle of the mash.

I heard that too, and if he is recirculating I don't know how he does it.
Maybe stick a thermometer in the return work before it reenters the mash?

[henrythe9th]

mine will be measured with the thermo coupler from a Johnson a419 controller after I dial it in.. epoxied on the the wort tube exit from the HERMS coil in the HLT
for now I measure in 3 spots in the MLT with a digi t-meter..
building the HLT/HERMS as of now. this weekend will be my last manual mash recirculate