Originally Posted by Old-Ned
Yeah, I've read that some people do not like to put a flame on the mash tun. And, I've already learned my lesson on overheating. I generally kill the flame about 5-7 degrees early and it ends up right in range.
This is what I do. I moved from a cooler to a keg and seem to struggle to keep a steady mash temp. I check it every 10-15 minutes and when the temp starts dropping I apply heat and stir like crazy. I batch sparge so I just vorlof and drain the tun when it's time.