From the HBD Archive
From: Steve Anthony <steveo@Think.COM>
Subject: Temperature of Mash
Date: 1990-03-02 16:47:12 GMT

A question for the physicists out there.

I do partial mashes when I brew. I ususally have about 3 lbs of grain and
2-3 quarts of water during the mash. I mash in a Le Cruset enamaled cast
iron pot that hold the heat very well without having to add heat to
maintain a certain temperature. The thing I'm noticing is that when I stir
the mash with the thermometer in it, I get a lower temperature than if I
don't stir. This is with the bulb of the thermometer as clsoe to the center
of the mash as possible and with no heat being added to the pot.

My theory is that there is different thermal conductivity of the grains and
water and that when stirring, the thermometer is in contact with the water
more than the grains and when at rest it's in contact with the grains more
than the water.

While I am relaxed about it, (ie not worried, the beer turns out fine), I'm
curious as to the explanation of the phenomena.

Has anyone else noted such behavior?

Bung Ho!


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