New keggle mash tun set up

[roryoconnor]

Hi, I just set up a keggle mash tun and was wondering if any of you guys could take a look at my process and offer any tips. I do ten gallon batches so the grain bill tends to be large. Anyway I am sharing a burner between the mt and my boil keg. I have my mash tun elevated and on the burner. I bring the water to strike temp, shut off the burner and add my grains. For my last batch I insulated the keggle with a hot water tank jacket. It held the temp well but I was concerned that the grains on the bottom may be hotter due to the residue heat from the still hot burner. Do I need to compensate for the extra heat from the burner? Say, bring my strike temp up higher and let cool down while the burner cools? my last batch for an hour mash I did not have to re start the burner. I am concerned about longer mash times and having to restart my burner. Do I need to be concerned bout this residue heat from the burner?

 

[brewkinger]

Hi, I just set up a keggle mash tun and was wondering if any of you guys could take a look at my process and offer any tips. I do ten gallon batches so the grain bill tends to be large. Anyway I am sharing a burner between the mt and my boil keg. I have my mash tun elevated and on the burner. I bring the water to strike temp, shut off the burner and add my grains. For my last batch I insulated the keggle with a hot water tank jacket. It held the temp well but I was concerned that the grains on the bottom may be hotter due to the residue heat from the still hot burner. Do I need to compensate for the extra heat from the burner? Say, bring my strike temp up higher and let cool down while the burner cools? my last batch for an hour mash I did not have to re start the burner. I am concerned about longer mash times and having to restart my burner. Do I need to be concerned bout this residue heat from the burner?

OK. Let me start this off for ya.
The residual heat from the burner is not a factor. The most important assumption here is that after you add the grains, I am sure you are stirring them for at least 4-5 minutes to mix thoroughly. That distributes the heat thoroughly as well. The minimal kettle to burner grate contact is not worrisome.
I would advise what I do; heat strike water up a few degrees beyond strike, add grains and stir until it drops to mash temps. Cover / insulate and find something else to do for an hour. Usually bottling and/or racking something else. I also check and stir again about 30 min.
As far as longer mash times, how much heat did you lose over an hour? 90 min mash times are usually only for specific types of beer, and according to most on here, conversion usually happens within 30-45 min anyway.

Too many other more important factors to worry about besides that residual heat from the burner.