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Digital? Brand? What is everyone using.. Mine has a variance, I just realized, of about 10-20 degrees it reads to high and I don't seem to be able to get above 50% efficiency .. Am I correct to say this is few to mash temp far above what it should
Be ( far into the 160's)

I don't understand that last sentence. But that kind of variance is not suitable.

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After using a few different ones, I settled on a Thermapen.

http://www.thermoworks.com/products/thermapen/" onclick="window.open(this.href);return false;

I use it for everything, mashing, cheese making and cooking

I bought a thermoworks for cooking, my kettle has one that I can adjust like a bbq.

I'm guessing that10-20 degrees in a mash temp will make a difference.

mr x wrote:I don't understand that last sentence. But that kind of variance is not suitable.

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Lol so what if I drink while I'm posting haha

What I ment was am I getting too few sugars from the mash because of a high temp? Is it killing off enzymes that would otherwise render a better efficiency ?

HappyHopper wrote:

mr x wrote:I don't understand that last sentence. But that kind of variance is not suitable.

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Lol so what if I drink while I'm posting haha

What I ment was am I getting too few sugars from the mash because of a high temp? Is it killing off enzymes that would otherwise render a better efficiency ?

You'd definitely be getting less fermentable wort, at higher temps I think you'd end up with a lot more dextrins.