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Old 11-27-2012, 01:22 AM   #1
Aug 2012
Upland, CA
Posts: 710
Liked 68 Times on 55 Posts

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 View Post's fine if it's fermenting.

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Old 11-27-2012, 01:51 AM   #2
Jan 2011
oakland, california
Posts: 3,293
Liked 160 Times on 150 Posts

this would probably work in the sense that you would get sweet wort to ferment but i'm not sure it would make the best beer, foam stability and so on.

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Old 11-27-2012, 02:08 AM   #3
Sep 2008
Posts: 2,059
Liked 176 Times on 133 Posts

I think it would be good for a very fermentable and dry beer. The mash would spend quite a bit of time in the 145-150 range on its' way up to 170. It might work if you want to brew a super dry Saison or something like that otherwise I don't think it would work very well for most beers.
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