I have trouble keeping my mash temp over the course of the hour. But I can't decide whether to fire up the keggle during the hour and risk scorching the grains/overheating or leave it alone and let it drop to low 140's if stirred?
FYI:I do the later more often than not and I never stir. The temp on top of mash usually reads 147-148 by end of 60 minutes. I always raise temp to 165+ for mash out and get between 68-73% efficiency.
Diamond Head Brewery (DHB)
Carboy #1: Tallgrass Talcyon Wheat
Carboy #2: Full Sail Amber Clone
Carboy #3: Graff
In the Hole: Keg #5: Citra Pale Ale
Keg #1: Darth Vader (Black IPA)
Keg #2: Smash Ale
Keg #3: Amayson Saison
Keg #4: Citra Pale Ale
I tried the blanket thing at first, and it is highly inefficient. I actually use the reflectix and blankets (I forgot to mention that).. After I started doing that my temp stayed stable. The reflectix works. I also set it up so that I have a heating pad in between the layers of the reflectix. If I'm worried the temp is dropping too much I just turn the heating pad on to high.
Bier war sein letztes wort dann trugen ihn die Englein fort...