I've been contemplating how I'm going to be sure of a steady mash temp once I start using my Keg/MLT and get a pump. I really think the direct fired MLT is the simplest solution. My only concern is I currently have a Bazooka T Screen, so my grains would have direct contact with the bottom of the keg. If I try this this, I'd probably need to recirculate, and probably even still stir a few times while heating.
I thought it wasn't a good idea to disturb the grain bed much during the mash. Would stirring not be a good idea? Isn't recirculating still disturbing the grain bed?
**How do most people set up their return from the recirculation? Just let it pour back in through the inlet, or drape tube over the top? I figured I'd set up a QD for it eventually.
Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale