I used the oven set to warm (170*F) to keep my mash warm during conversion. That got me to thinking...
Could I dough in with room temperature water, put the pot in th eoven set to 170* and leave it until the wort hits 170*? (stirring occasionally I'm thinking this will take around 2 hours.
Any reason it won't work? Or are there other negative factors I haven't considered?
Unless I hear bad things I'm going to run an experiment and see if it works over the holidays.
Originally Posted by Yooper
...it's fine if it's fermenting.