Keeping temperature stable in an oven for electric stove top partial mash?

[agurkas]

My mash tun in not done yet, still hunting for some parts. But I don't want to miss a great Sunday to brew.

This is the first time for me to do partial mash recipe. Would keeping the pot with the mash in the oven keep it at 150 degrees? My worry is that stove top I have sucks and I don't see any way of keeping constant 150 degrees.

 

[big_jannie]

I've done it, and it seems to work pretty well.

 

[agurkas]

Lowest temp on my owen is 200F, so I assume it will not raise the temp too much. Do you open the oven door at all to reduce the temp?

 

[agurkas]

Looks like I can do 170 in my oven. I have pizza stone in the oven to equalize temps. 150 in the mash constant for the last 30 minutes.

 

[Beer_Guy]

I did it a while back. It was not a set it and forget it thing, but hey, it worked for me really nice.

I have a heavy thick walled SS brew pot and I set the oven to “Warm”. I brought the temps in my pot and the oven to 155* before I put it in there. I checked the temp every 5-10 minutes and stirred it a bit. It stayed right at 155* for the full 60 minutes. Every time the burner came on, I gave it a few seconds and then killed it. Then I set the temp back on Warm and it did not click back on.

I think a thick walled pot is the trick. It helps hold the heat.