I had my first attempt of BIAB brewing last weekend. I used by brew pot on the stove. My main concern is temperature control. It seemed that I couldn't get the temp stable. Either the bottom was too hot or the top too cold. I constantly stirred the mash hoping to mitigate the temp differences. I'm not sure if the constant stirring affected the enzyme processes. Nor am I confident that my temp targets were remotely close. Any suggestions on better temp control on a stove top? (I have an electric with an induction top).