I am new to BIAB but not to all grain and think I will give it a try. Everything I read has the grains and bag being put in the kettle at a strike temperature typically higher than the more traditional methods due to the high water to grain ratio.
Can anyone comment on why you can't add the grain to the kettle at room temperature, add heat, and allow the enzymes the full range of the temperature spectrum with the idea of ending at the conversion temp and doing the rest.
My idea is to add 50F water to my kettle, turn on the propane and allow this to rise to 158F on its own while stirring. Cut off the propane, wrap the kettle for an hour and then pull.
Can anyone comment on why you can't add the grain to the kettle at room temperature, add heat, and allow the enzymes the full range of the temperature spectrum with the idea of ending at the conversion temp and doing the rest.
My idea is to add 50F water to my kettle, turn on the propane and allow this to rise to 158F on its own while stirring. Cut off the propane, wrap the kettle for an hour and then pull.