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src/notes/5-measuring-mash-temperatures/note.md

@@ -30,11 +30,17 @@ We usually brew two batches the same day since it allows us to do utilize the ti
 We did the first batch as usual, heating up the water to 67c before dumping in the malt pipe along with our 5KG grain bill of mostly pilsner malt and some wheat. Historically we have been going off of the bult in temperature sensor in the bottom of our brewzilla brewsystem, but one of its flaws is that the sensor is located right above the two heating elements which means that it is going to measure the warmest water in the pot. This works for turning the heater on and off while recirculating using a pump while the brewery has no equipment or ingredients in it, but as soon as you add anything it is no longer going do represent the temperature of the whole vessel. We put the first sensor below the malt pipe right above the false bottom of the brewery, then we put the second one in the middle of grains.
 
 ![Picture of first batch mash temperature graph](@asset/first-batch-mash-graph.png)
-_Yellow/orange represents the temperature in the grain bed, while green represents the temperature just below the malt pipe._
+_Yellow represents the temperature of the grain bed while green represents the wort temperature just below the malt pipe._
 
-To our suprise the result was pretty bad. While this method has yielded good beer for the nearly 50 last batches with this brewsystem, the numbers showed us that while the heating is set to 67c our malt bed takes nearly 30 minutes reaching the target temperature. This results in only 30 minutes of most efficient mashing. Our thought was that if we can become more efficient at extracting sugars out of the malt we can use less ingredient than we do to day, making the beer cheaper.
+The result showed us that we were way off our target. It should be said that this method has yielded good beer for nearly 40 batches with this brewsystem, the numbers showed us that while the heating is set to 67c our malt bed takes nearly 30 minutes reaching the target temperature. This results in only 30 minutes of most efficient mashing. Our thought was that if we can become more efficient at extracting sugars out of the malt we can use less ingredient than we do to day, making the beer cheaper.
 
-Looking at the graph I estimated that perhaps if we mash in at a highter temperature, say 75c, we would end up at the target 65c immediatealy, giving us 60 minutes of mash time at the right temperature.
+After looking at the graph we decided that for the second batch we would try mashing in at a higher temperature. Hopefully that would let us hit the target temperature of 65c faster.
+
+![Picture of density reading](@asset/density-reading.png)
+_Due to a stuck sparge we ended up 10 point above our OG target of 1.046._
+
+![Picture of first batch in fermenter](@asset/first-batch-in-fermenter.png)
+_We wrapped up the batch. This is one of our pressure fermentation vessels from FirmZilla._
 
 ## Attributions:
 

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