Frozenbeer
Member
Hi all,
I'm new here and basically new again with all grain (not having brewed for 15 years...). I wonder whether someone could help in improving my mashing. I have an induction stove and a stainless steel pot. During my first two batches I had big problems in keeping the temperature steady. It goes up and down quickly as soon I switch on or off the heater.
Unfortunately I have limited space and the need to keep it simple. I assume I could still find some solutions to improve the temperature control.
During my last mash phase, the iodine test was still negative after one hour and half... eventually the beer (an IPA) turned out to be drinkable... but the mash was far from optimal...
Thank you guys in advance
I'm new here and basically new again with all grain (not having brewed for 15 years...). I wonder whether someone could help in improving my mashing. I have an induction stove and a stainless steel pot. During my first two batches I had big problems in keeping the temperature steady. It goes up and down quickly as soon I switch on or off the heater.
Unfortunately I have limited space and the need to keep it simple. I assume I could still find some solutions to improve the temperature control.
During my last mash phase, the iodine test was still negative after one hour and half... eventually the beer (an IPA) turned out to be drinkable... but the mash was far from optimal...
Thank you guys in advance