Grain temp

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Brewbirds
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Grain temp

Post by Brewbirds »

I fixing to brew up a second batch of the Ruthless Rye clone ( thanks Rebel) and want to take the grain temp for the first time.

Do I just stick the thermometer into the middle of my grain bag or is there a certain procedure?

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Beer-lord
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Re: Grain temp

Post by Beer-lord »

I've done that but I don't think you need to worry about being all that exact. If I have my grain stored in a room and the room temperature is 77, that's the number I use.
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Re: Grain temp

Post by Brewbirds »

Since we get our grain milled and put it in the freezer after it's opened I wanted to see what BeerSmith function was on grain vs. mash temp.

Of course as the strike water is heating up so is the grain temp so it seems kind of cat and mouse to me.

Any way I just stuck the thermometer into the middle of the grain bag as the water started to show steam and we only needed a small adjustment so it's all good.

I think I just need to take the grain out earlier to reach room temp in the future.
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Re: Grain temp

Post by BlackDuck »

Yup...letting it come to room temp would be a good move.
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Re: Grain temp

Post by Foothiller »

I have just kept my grain at room temperature, so I have just used the ambient temperature. But if I had kept it the freezer, I would do what you did, in putting the bulb of my thermometer in the middle of the grain just before using it.
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Re: Grain temp

Post by Brewbirds »

There's just too many buttons in BeerSmith to play with. :lol:
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Re: Grain temp

Post by BlackDuck »

Brewbirds wrote:There's just too many buttons in BeerSmith to play with. :lol:
You got that right.
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Re: Grain temp

Post by haerbob3 »

I when I infusion mash I use the actual temp of the grain. I store my grains in the basement and I have had major temp differences. When you have a small amount of grain you can easily adjust the temp, large amounts not so much. The mash technique also plays a part. Partial & recirculation mashing the strike temp is not as critical as in single infusion mashing
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Re: Grain temp

Post by gwcr »

Agree with haerbob. I used to just leave the grain temp setting at 72, and wonder why I always came up short on my mash temp. Turns out my grain wasn't 72, it was closer to 68. Now I put in the actual grain temp and can hit it pretty much spot on without adjusting. Good thing it only took me 3 times to figure out why I always had to adjust...Derp
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