Post #1 made 3 years ago
Hi. I am on the cusp of moving from extract/steeping grains brewing to mini BIAB. One question I have is regarding heat loss from the pot during the mash. I have ordered a 20l stock pot and was wondering how well a vessel that size typically retains mash temperature? Do you need to keep a constant watch on the temp over the 90 minutes and fire up the stove for a couple of minutes every now and again to keep the temp relatively steady? I have watched the short video posted in another thread where the brewer stuck the pot in the oven for the 90 mins. Was that just an unheated oven? I am just a little concerned the temp will drop by a few degrees over time and need regular reheating which surely is not that accurate in maintaining a quality mash??