Gotcha! So more for efficiency than clearing the wort. Makes sense.
Yeah, but I do recirc through the grist… Either way, temp control through the mash can be a very interesting X-beerment for each one… I’ve concluded… Start to mash in, BIABasket starts in the 140… Half an hour… Then up to 158… Half an hour… Will a sous gizmo ramp up quickly? I hang the basket, go to 75% power and at 170… Recirc through the basket… 15 minutes… Stirring alot Sneezles61
You don’t have a digital temperature controller on your electric brewery? That would be perfect for doing stepped mashes.
That works great. Or at least mine does… I’m not sure I’ve encountered any " flabby" brews doing a mash like that… But my finishing gravity ends up about 1.006 range… Sneezles61
