Hi Guys, I've done four brews, all on my stove top. They've turned out good, especially the last two. But, controlling the mash temp has been a challenge to do on the stove top with a gas burner. I have to stand over the wort the entire mash time, and no matter how much attention I pay, it's impossible to maintain a precise temp.
What techniques to you guys use to control your mash temp? Any tips are really appreicated. I'm going to try an all grain black IPA recipe next and I want to mash and sparge this right.
Thanks!
What techniques to you guys use to control your mash temp? Any tips are really appreicated. I'm going to try an all grain black IPA recipe next and I want to mash and sparge this right.
Thanks!