by: andy whole on 09.Sep.2004 04:18:01
What is the best way of monitoring the tempature of the mash during the distilling process? Should the temp probe be in the mash itself? Also, at what temp is it best to stop distilling?
| RE: mash temp
by: Willi on 14.Sep.2004 12:50:41
The best way is to use a thermometer, with a scale from +10°C up to +110°C. Not a bigger scale, because than it isn't possible to read the thermometer with an accuracy of 0.5°C. It is very important for the quality to see if the steam has 91.5°C or 91°C!
The measuring point of the steam is always on the top of the still (in case of reflux, on the top the column), just before the cooling. Because only there is the point where the steam temperature is totally independent from the construction of a still. It doesn't make sense to measure the temp of the boiling mash.
When using a pot still, the best temp to stop distilling is at 91°C. When using a reflux you will recognize the right moment by your self, stop when the temperature rises very quickly in comparison to before, but the output decreases.