[quote=“TheNerdyGnome”]I typically mash at 154 degrees but willing to try 148 degrees for 90 mins first since I won’t have to attempt to adjust my recipes too much.
My efficiency was super low (around 50%) at first since I was BIAB but I made a mash/lauter tun so I now hit around 75-80%. The stout SG was low due to the fact I sparged with way too much water but the pumpkin was more or less on the money.
I think I will purchase some iodine to test the wort for conversion since I will be attempting a low mash for longer time.
Also I should note that I use a glass stove top to mash so the temp usually runs a few degrees hotter than what I shoot for so that is why I want to try the change in mash temp first. The glass stove top is not ideal, I know, but it is what I have to work with at the moment.
Thanks for the input guys.[/quote]
154 is reasonably high, and having the mash run a few degrees hotter makes me think you are right to try lowering the mash temp first. Sounds like you are controlling temperature via directly heating the mash in a kettle on your stove top. You are right that is not ideal, and you may be surprised at how cheaply you can upgrade to something that is easier and works better. Check out this page: