drewski459
Active Member
I'm planning on attempting my second partial mash sometime in the next week. On the first attempt I had some trouble holding the temp on the stovetop - I'm guessing my pot must be too thin. After doing some reading I saw that many people resolve this by sticking the pot in the oven for an hour.
My question is - what temperature do I set it at? The lowest setting is 170. Some posts have said to turn the heat off when I put the pot in and the residual heat will keep it warm. Others say that they leave it at 170 and one post (that I can't seem to find anymore) said that he sets it at 200 to keep the mash in the 150's. Anyone have an opinion on this?
My question is - what temperature do I set it at? The lowest setting is 170. Some posts have said to turn the heat off when I put the pot in and the residual heat will keep it warm. Others say that they leave it at 170 and one post (that I can't seem to find anymore) said that he sets it at 200 to keep the mash in the 150's. Anyone have an opinion on this?