gio
Well-Known Member
I've been doing partial mashes with BIAB recently. The biggest problem I have is with temperature control. I'll get the water to the target temperature (adjusted for amount and temperature of grain) and everything will be fine but I get such a huge temperature variation between the top and the bottom of the wort. For example, if I'm aiming for 152, I'll get as low as 148 at the top and nearly 160 at the bottom. And if I'm mashing for a long time (more than 30 min), I have to add heat which adds to the discrepancy.
My solution so far has been to continually stir the wort in order to try and keep the temperature somewhat consistent. I'm afraid if I just cover the pot and let it sit without adding any heat it will just cool off too much over time (I did a 90 min mash yesterday).
Is there a better way I can control the temperature short of moving to a more traditional mashing technique?
My solution so far has been to continually stir the wort in order to try and keep the temperature somewhat consistent. I'm afraid if I just cover the pot and let it sit without adding any heat it will just cool off too much over time (I did a 90 min mash yesterday).
Is there a better way I can control the temperature short of moving to a more traditional mashing technique?