I am going to try my first partial mash recipe soon and was wondering how you guys keep a steady temperature in your kettle while your grains steep for an hour or whatever is called for.
A trick I was told was to steep the kettle in the oven on warm setting. Unfortunately I have a oven that's lowest setting is 200 degrees...WAY TOO HOT!
Tips? Tricks? Bueller?
Thanks!
A trick I was told was to steep the kettle in the oven on warm setting. Unfortunately I have a oven that's lowest setting is 200 degrees...WAY TOO HOT!
Tips? Tricks? Bueller?
Thanks!