The enzymes formed during malting convert the starch from the barley into sugar in the mash tun. As the enzymes are very sensitive to temperature, it is essential to have a reliable temperature measurement system which responds quickly.
The important parameters for mashing (temperature and time) are optimally controlled by the JUMO DICON touch, and reliably documented with the JUMO LOGOSCREEN 600 recorder. For example, for temperature measurement, the screw-in RTD temperature probe with terminal head and tapered probe tip is used as it protects the temperature-sensitive enzymes due to its faster response times.
