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Water...still...
Dayton hanging on, fins.
I asked this in the General Beer section but thought you guys may be more helpful - I am moving from BIAB all grain to a mash tun (tun build is not an issue - I paid the extra to get one already modified). But during the brew day, is there anything I should be looking out for with the tun that I may not know as a BIAB guy? The tun should be here tomorrow and I am thinking of doing a weekend brew.
Just a tip, but I always throw a piece of aluminum foil over the mash to help keep a steady temp. I didnt drop more then .2 degrees in my mash yesterday over 60 minutes. O btw, its a cooler tun so you may not have to if its a direct fire kettle.