I’m thinking about moving from infusion mashing in a cooler to mashing in a kettle over heat. Anyone experienced with this have any pointers?
Do you have enough temperature control on the stove or propane burner, meaning do you find that you can hold the temperature within a narrow range?
Since I’m not planning to invest in a kettle/false bottom/ball valve set up right now, I will still use my cooler for lautering/sparging. Should I have any concern about hot-side aeration transferring the hot mash to the cooler?