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Just wondering what people are doing to monitor mash temps in cooler mash tuns. I thought of buying a 6inch thermo well from Dave, but I use a bag and dont want to puncture it.

Anybody have any experience with a thermo well in the lid? Also any ideas where I could buy a long one?

If your mash volume is up to the lid like my old one, just install it through the top. Plus no chances for a leak.

I used to drop a BBQ probe into the centre of the mash and then shut the lid on the cord. Couldn't figure a way to get a thermowell or probe very far into the mash so I stuck with my low tech solution.

Cooler is never full, it's big enough for 10gal batches, and I only ever do 5 or 6. That big cause its what I could get on Kijiji

I have a BBQ roasting thermometer, and could just drop it in. What about a stainless cable gland in the top? I could have the probe run through it and hang in the mash.

Any thoughts where to get one?

not sure, but would work.

I don't use one. Single infusion mash, I add strike and stir the mash until I hit temp., and then close it up. Since I don't recirculate RIMS or HERMS, there's nothing I can do to alter the mash temp that wouldn't be a pain in the ass and cause more problems then it solves (decoction, etc.), so I just let things ride. Lose a degree or two, but that's fine. I'd say just take readings at the beginning and end of mash and skip the thermowell.

If you're recirculating, you can take readings on the wort as it exits the mash tun.

jason.loxton wrote:I don't use one. Single infusion mash, I add strike and stir the mash until I hit temp., and then close it up. Since I don't recirculate RIMS or HERMS, there's nothing I can do to alter the mash temp that wouldn't be a pain in the ass and cause more problems then it solves (decoction, etc.), so I just let things ride. Lose a degree or two, but that's fine. I'd say just take readings at the beginning and end of mash and skip the thermowell.

If you're recirculating, you can take readings on the wort as it exits the mash tun.

THIS!!

Yeah, me too. If it's only going to drop a 1 degree or so, I don't worry about it.

I've used a Kitchen Aid probe thermometer that you get at Canadian Tire. It's about $25 but works great. You can set it to either Fahrenheit or Celsius, it has a timer and an alarm setting if you need it. The probe cord is about 30 inches long. I use it on mash temp, heating my wort to boil and chilling. The alarm is great for heating your wort. I set my temp to about 207 Fahrenheit and then can step away from it and prep my hops, clean equipment, etc.

This is what I did - http://www.brewnosers.org/forums/viewto ... =41&t=4988" onclick="window.open(this.href);return false;

Still using it today without issue. Works great.