sickbrew
Grandmaster Brewer
I've tried the decoction technique a couple of times now in an attempt to hit a mashout temp of 170 and to preserver more water for sparging. Both times my mashout temp fell about 8 or 9 degrees short of 170, after adding the boiling wort back to the mash. I think I read somewhere that for the volume you decoct, say 1.5 gallons, that you are supposed to back fill your mash tun with hot water the same as your original mash in temp. Is that what's going on here or is it something else. For all of my other temperature calculations, Beersmith is usually within 2 to 3 degrees.
cheers
cheers