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Old 11-27-2012, 12:22 AM   #1
Halbrust
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Default Indirect heat mashing

I used the oven set to warm (170*F) to keep my mash warm during conversion. That got me to thinking...
Could I dough in with room temperature water, put the pot in th eoven set to 170* and leave it until the wort hits 170*? (stirring occasionally I'm thinking this will take around 2 hours.

Any reason it won't work? Or are there other negative factors I haven't considered?

Unless I hear bad things I'm going to run an experiment and see if it works over the holidays.

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Old 11-27-2012, 12:51 AM   #2
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this would probably work in the sense that you would get sweet wort to ferment but i'm not sure it would make the best beer, foam stability and so on.

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Old 11-27-2012, 01:08 AM   #3
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I think it would be good for a very fermentable and dry beer. The mash would spend quite a bit of time in the 145-150 range on its' way up to 170. It might work if you want to brew a super dry Saison or something like that otherwise I don't think it would work very well for most beers.

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