mozltovcoktail
Active Member
Hey folks!
Im (still) planning my first BIAB all-grain 5 gallon batch, and the last piece of equipment I need is some sort of buffer between the bottom of my kettle and the bag Ill be using. I know that some peoples opinion is that you either dont need to add heat during mashing if you insulate the kettle, or that you can add heat safely by simply lifting up the bag while the burner is on. Still, I like the idea of there being a buffer just in case.
Ive been looking into converting a pizza pan into a false bottom, and I came across an option on Amazon.com that I havent seen yet on these forums, which is of a pizza *screen*. This is different than a perforated pizza pan in that is actually uses aluminum mesh instead of a sheet of aluminum with holes in it.
Heres the pizza screen Im looking at: http://www.amazon.com/dp/B001CIEJZG/?tag=skimlinks_replacement-20
The potential advantage I see here is increased water circulation/convection. Do you all have any opinions on whether I need to be concerned about water circulation if I used a pizza pan such as this, like other people have: http://www.foodservicewarehouse.com/browne-halco/57-5354/p7325.aspx
The only disadvantage I can think of with a screen is that it might tear at the places where Id have to put holes in it for bolts to act as legs, but Im guessing its relatively sturdy. Im also not sure if gunk might get caught in the mesh. Its hard for me to tell how fine it is.
Thoughts?
Im (still) planning my first BIAB all-grain 5 gallon batch, and the last piece of equipment I need is some sort of buffer between the bottom of my kettle and the bag Ill be using. I know that some peoples opinion is that you either dont need to add heat during mashing if you insulate the kettle, or that you can add heat safely by simply lifting up the bag while the burner is on. Still, I like the idea of there being a buffer just in case.
Ive been looking into converting a pizza pan into a false bottom, and I came across an option on Amazon.com that I havent seen yet on these forums, which is of a pizza *screen*. This is different than a perforated pizza pan in that is actually uses aluminum mesh instead of a sheet of aluminum with holes in it.
Heres the pizza screen Im looking at: http://www.amazon.com/dp/B001CIEJZG/?tag=skimlinks_replacement-20
The potential advantage I see here is increased water circulation/convection. Do you all have any opinions on whether I need to be concerned about water circulation if I used a pizza pan such as this, like other people have: http://www.foodservicewarehouse.com/browne-halco/57-5354/p7325.aspx
The only disadvantage I can think of with a screen is that it might tear at the places where Id have to put holes in it for bolts to act as legs, but Im guessing its relatively sturdy. Im also not sure if gunk might get caught in the mesh. Its hard for me to tell how fine it is.
Thoughts?
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