Quote:
Originally Posted by JimTheHick
EDIT: Sorry you felt unloved.
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Yeah, I guess I deserve that . . . .
So, it sounds like there's no gains to doing the process in two pots? For some reason that sounds "wrong" to me. I think I'm assuming that the sparge water should have a lower density of sugars to be more effective.
Also, my stove takes a while to bring 4 or more gallons to boil. Would there be any problem mashing a little thicker, then topping off with pre-heated water (calculated to come close to 168) for the sparge?
The other concern I'll have is maintaining mash temperature, as I used a pre-heated oven last time and the BK won't fit. But, it looks like many have success simply insulating it.
For those of you that heat with the bag in, are you using something to keep the bag off the bottom? I'm thinking an inverted steamer basket will work but I assume it should be removed before boil (I suppose tongs will work).
Thanks everyone, sorry to have come off needy.