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Imho a mash tun that relies on insulation to maintain a constant temp for 60-90 minutes id the best (cheapest/easiest) option all round.
again imho Any form of active heating of the mash is best conducted along side with some form of recirculation, otherwise the risk of cooking and denaturing the enzymes that do the conversions is way too high..
Also unless brewing with own grown malt from antique seed stock your modern well modified malts dont need any varied temp steps to convert.
again imho Any form of active heating of the mash is best conducted along side with some form of recirculation, otherwise the risk of cooking and denaturing the enzymes that do the conversions is way too high..
Also unless brewing with own grown malt from antique seed stock your modern well modified malts dont need any varied temp steps to convert.
