From the HBD Archive
From: kipps@etoile.ICS.UCI.EDU
Subject: mashing
Date: 1989-09-05 18:54:34 GMT

I'm about to try mashing for the first time :-) using a 33 qt enamel pot
as the mashing tun. Now, I've read about a number of different techniques
for adapting the boiling pot for mashing, i.e., from a heated oven, to a
stove, to a styrofoam container, but I've thought of another way that I
haven't read about. Why not emerse the pot in a sink of water? It seems
like an easy way to control the temperature surrounding the mash. Has
anyone tried this before or know of a good reason not to?

-Jim Kipps

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