- Joined
- Jul 16, 2018
- Messages
- 81
- Reaction score
- 72
- Points
- 18
Is your kettle thick stainless steel or aluminum? I’m not a fan of using the burner during my mash unless I’m trying to caramelize some of the wort or create a step-mash without decoctions. It just creates too many different hot spots and temperature currents to be predictable, and you really shouldn’t ever need it. If your single-infusion BIAB mash temps don’t hold for an hour with BIAB would you benefit from a thicker kettle?