where to read my mash temps on my new HERMS

[CRBrewHound]

My writing is embarrassing. Esp when I am half drunk. Code, I got it. I guess what I am really wondering is, how big is the temp differential between the beginning and end of the recirc? Does it become homogeneous? or is there some temp lost through the lines and pump that is measurable?

Yes, their will be some loss in the system from the beginning and end of the circ, how much loss is dependant on the system. The loss will not be in the HERMS tube itself but in the return line to the mash and how the return is made, the amount of loss is dependant on the material of the return line and length, ambiant temperature of the air, etc...

If the return line is not too long (distance required to connect the mash and hlt plus slack), the amount of loss will be minimal.

[Boomvang]

Yes, their will be some loss in the system from the beginning and end of the circ, how much loss is dependant on the system. The loss will not be in the HERMS tube itself but in the return line to the mash and how the return is made, the amount of loss is dependant on the material of the return line and length, ambiant temperature of the air, etc...

If the return line is not too long (distance required to connect the mash and hlt plus slack), the amount of loss will be minimal.

That makes sense. Also was listening to an archived Session today, the Cantillion episode, April 2011, and Tasty actually addresses my question...kind of. He was talking about a direct fired Mash though, so that will be a bit different. I am adding heat after the liquid leaves the mash, not to the bottom of the mash, so maybe the principal is different..I built an inline thermometer with quick disconnects so I can out it at various places while I figure out the new system. Of course it will all change when I get my PID controls, but at least I can figure out where to read my temps.