Author Topic: Stovetop/oven mashing  (Read 1790 times)

Offline lbrewski

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Re: Stovetop/oven mashing
« Reply #15 on: June 11, 2010, 08:08:14 AM »
Used to do quite a bit of partial mashing on the stove, here is a shot of stirring while heating:



My sparge method was to move the grain to a colander over the brew kettle and slowly rinse with 168f water. I realize that this is inviting the dreaded HSA but I have 4 yr old bottles of strong ale that have no issues.




Offline denny

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Re: Stovetop/oven mashing
« Reply #16 on: June 11, 2010, 08:21:56 AM »
Thanks, lbrewski!  That's exactly the seat of the pants, down to earth method that I want to illustrate!
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Offline tomsawyer

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Re: Stovetop/oven mashing
« Reply #17 on: June 14, 2010, 09:41:19 AM »
I boil my 2-3gal batches on the electric stove but mash in a 3gal water cooler with a braid.  Except last night I actually mashed on the stove exactly like Sean's pic, using a grain bag.  I did a small 1gal batch and didn't feel like breaking out the MLT for that.

I've stovetop mashed and used the oven, and I always had problems with temp fluctuations.  Last night's mash went pretty well though.
Lennie
Hannibal, MO