NOISEpollution

Recipes 

I do partial mash and mash my grains in a stock pot. Normally I'll cover it but leave a little space open so that it doesn't get too hot. This works for the most part but the temperatures are still far from stable.

How should I manage my temps? I use the large burner on my stove. How should I manage the burners? I'd rather not wrap it in a towel because I have this fear of it catching on fire lol

helibrewer

Recipes 

Will your pot fit in the oven? I have heard good success stories with the oven set at 150F. The heating is very even in an oven.

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Something is always fermenting....
"It's Bahl Hornin'"

Primary: Empty
Brite Tank/Lagering: AHA Summer Ale
Kegged: Sonoma County Organic Cider, Wise One Wit v1.2.1, Helles Bock, Ommegang Abbey Ale Clone, Derangement (Belgian Dark Strong), Sarcastic (ESB), Kranky (Kolsch v1.1)
Bottled: Alt Lang Syne (Dusseldorf Alt), 99% (Calif Common), Contentment (Trappist), Kranky (Kolsch v1.0),
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NOISEpollution

Recipes 

Covered or uncovered?

helibrewer

Recipes 

covered. If you have a probe thermometer for roasting/baking you can stick it in the pot to help monitor temps without having to open the oven all the time.

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary: Empty
Brite Tank/Lagering: AHA Summer Ale
Kegged: Sonoma County Organic Cider, Wise One Wit v1.2.1, Helles Bock, Ommegang Abbey Ale Clone, Derangement (Belgian Dark Strong), Sarcastic (ESB), Kranky (Kolsch v1.1)
Bottled: Alt Lang Syne (Dusseldorf Alt), 99% (Calif Common), Contentment (Trappist), Kranky (Kolsch v1.0),
On Deck: Need to bottle, out of kegs!
My Site: www.restlesscellars.com

Challenger440

Recipes 

I would second the idea of sticking it in the oven at 150/warm. Reduce the headspace in your pot as much as you feel comfortable that you wont spill anything when you move it and stick it in the oven covered.

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Primary #1: Empty
Keg #1: Apfelwein
Keg #2: Graff
Keg #3: Denny Conn's Bourbon Vanilla Porter
Keg #4: Simtennial Pale Ale
Bottled: Scottish 60/-, House Stout, Chocolate Oatmeal Porter
On Deck: Oatmeal Stout

JLem

Recipes 

I used the oven technique for my first partial mashes - it works well. If your oven doesn't go as low as 150, preheat it to as low as it will go and then turn it off once you stick the mash in. Your mash temp should stay relatively stable.

I moved from that technique to a mini-mash tun. I followed these directions and it worked great - http://www.homebrewtalk.com/wiki/index.php/Making_a_Partial_Mash_mash_tun

I now brew AG with a larger version of that same build.

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Brewing blog at Brew by Brew

chickypad

Recipes 

I used to do partial mashes in a 3 gallon cooler that I got for cheap and lined with a 5 gallon paint strainer bag. Since this was usually 7lb of grain max I would just lift the bag a little and collect runnings from the unmodified spout (then batch sparge and repeat). Consistently got 75-80% efficiency this way. I have used the oven technique too, though, with good success. I would recommend one of these ways rather than trying to direct fire a small pot.