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I think the most important thing you need to accomplish is understanding your brewery. Begin by taking notes. Record the temperature every time you take it throughout the mash. But be sure that the temperature is uniform by stirring thoroughly, this can and will be a frustration for you. Over time, you'll have a better idea for how much temperature you'll ...


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"Continuously" is overkill, "Periodically" is more reasonable. In my experience there are many variables: the insulation of the mash tun and the ambient temperature are the most influential. I used to mash in a round 10-gallon cooler. When the ambient temperature was warm (70F+), and the mash volume was sufficiently large (4-5 gallons+), I found that the ...


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Based on my experience, yes. Or rather, YES! You'd think that, with sufficient paddling, a uniform temperature should stay fairly uniform. I haven't found that to be the case. I'd hit (e.g.) the protein rest, stir the crap out of the mash, check and recheck the temp, and when I came back 10 or 15 minutes later it would be 10 degrees hotter in the middle, ...



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