Vessel

Vessels are brewing vessels such as kettles mash tuns coolers.

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Calibration

Here are the basic steps:

1. Heat a specific volume of water (measure accurately) in a separate vessel to a temperature in the range normally used for mashing (140-160F or 60-70C)
2. Pour the water into the vessel to be tested.
3. Check the temperature after 5 minutes in the test vessel.
4. Check again after 65 minutes. This measurement determines the vessels heat loss.

Use volumes and temperatures closest to those that you use in your mashing process to achieve more accurate simulation.

See also

• Heat source