So I need to do about a 90 minute mash and was wondering how I could kept the temp close the whole time. Is there any good way to heat a cooler MLT without adding more water (and not melting it)? Of course keeping the lid screwed on the whole time, but I imagine it will cool a fair amount after awhile. I have 13.75 lbs of grain, and plan to do 1.1 qt/lbs, so it's going to be a tight fit.
Also, do I stir it during the mash or just leave it be? I'm going to fly sparge, I know I don't stir it during sparging.
Thanks for any help.
Also, do I stir it during the mash or just leave it be? I'm going to fly sparge, I know I don't stir it during sparging.
Thanks for any help.