Anyone else do this?
I take my 5 gallon stock pot and after dough in with about 5-7 pounds of grain put my oven on 170 and usually it will maintain a solid temp wherever I put it in at throughout the mash time.
I've done this to hold at 145, 152, 155... At least that's what my thermometer reads
Any experts out there with thoughts on this being a bad idea?
I take my 5 gallon stock pot and after dough in with about 5-7 pounds of grain put my oven on 170 and usually it will maintain a solid temp wherever I put it in at throughout the mash time.
I've done this to hold at 145, 152, 155... At least that's what my thermometer reads
Any experts out there with thoughts on this being a bad idea?