Bung, I am totally with trout on this one. Firstly, for some reason, on most brewing forums, all-grain brewers think that 'sweet liquor' production is the be all and end all of brewing. It is just one part that is a major part but not that major.
So, what happens is we get more and more equipment but totally forget that all that 'time-saving' equipment ends up actually costing time and often quality. It costs time because you have to clean and sterilise that equipment. It costs quality because often people don't clean and sterilise all that equipment properly and that same equipment used in the mash ends up being used post-boil and causing big but more often, small, niggling infections that are now very hard to find.
Finally there is no proof that a consistent mash temperature produces a better beer. Maybe it does on certain styles and maybe it doesn't? Crusty had about a billion dollar three vessel set-up that controlled everything but now he BIABs in an urn purely because he thinks it gives better beer.
Don't use the equipment just because you have it. (Come to my place and I have so much 'time-saving' stuff that never worked it is not funny
) Only use it if you honestly think it will serve you. If you do think it will serve you, then go for it. Tinkering can be a heap of fun and sometimes it actually does work well.
Another idea is to use the equipment you have, pump etc, to work out a device to make cleaning your bottle/kegs/ferementors/hoses etc easier. This is where the real time and convenience costs are I reckon. I friggin' hate cleaning
.
PP
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