On Sat, Jan 14, 2006 at 11:18:45AM +0100, Jeppe Holm wrote:
> Den dødtid der er snakket om, eksisterer ikke i en velomrørt gryde. Hvis det
> skal gribes lidt videnskabeligt an, så er en gryde der er godt isoleret og
> velomrørt, et 1. ordens system [...]
By all means continue this discussion, even if I express a little
sceptical opinion here.
I also tried to monitor and control my mash temperatures carefully in
the beginning of my brewing career. As long as I measured in one place
only, I had a single number I could relate to, and add more or less warm
water (never had a heating element in my mash tun).
Until one fateful day, I measured the temperature at six different spots
in my pot, and got six different readings. I thought I could even them
out by stirring the pot better, and I tried and tried. No matter what I
did, there was always 3-4 degree difference between the extremes of six
measurements.
These days my mashing program is "sixty-odd degrees", until I feel its
ready. And, as you expect,
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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