I’m thinking about trying my first partial mash soon. I’ve read over the process and it all makes sense to me, but I’m a little concerned about maintaining the mash temperature for so long.
I’ve read that some people remove the kettle from the flame, put the lid on it and wrap it in a blanket or towel. Does that really work for holding the temp for upwards of an hour? Are there other methods you can recommend?
Also, how do you monitor the temp of your mash without letting out heat? I imagine I’d have to remove the lid to use the thermometer accurately.
Thanks in advance for the help