So I just turned my kitchen faucet on hot and let it run with the thermometer underneath... Our hot water tank is up pretty high, I'm reading 170F coming out of the faucet.
Is there any reason why I wouldn't just put hot water from my kitchen sink directly into my mash tun, let it cool to strike temp, then dough in?
It would save me a bunch of time to not heat up the coldest possible water (like I usually do) using my propane tank / turkey fryer...
Does anyone just use hot house water?
Is there any reason why I wouldn't just put hot water from my kitchen sink directly into my mash tun, let it cool to strike temp, then dough in?
It would save me a bunch of time to not heat up the coldest possible water (like I usually do) using my propane tank / turkey fryer...
Does anyone just use hot house water?