D
delhotal
I find that my Beersmith routinely underestimates the infusion temps so that my doughin or mash will be 3-5 degrees lower than expected. I assume this has to do with my equipment settings. My MLT is a 48qt. Ice Cube in which I batch sparge. I have it set up at 10.0 pounds, plastic, and 0.3 Cal/etc. Should I up the MT specific heat? In what range? Other suggestions?