Originally Posted by PlinyTheElder
I used to brew on a full 5 gallon system complete with a igloo cooler mash tun and bayou burner, but I moved to an apartment and have been doing a modified BIAB on the stove for ~2.5 gallons. I'm all grain, I mash in a bag, but instead of stopping there, I also sparge in my bag. Not a true BIAB, but not a true normal system either.
I'd like to brew 2.5 gallon batches in a "normal system". The only equipment I have is 4 12" 32k BTU propane burners, a commercial vent hood, and bulk CO2. Also have a commercial convection oven with 1* temp controls as low as 140*F. I know these aren't conventional items, but I think they could be used in some capacity.
How do you precisely control your mash temps on a stovetop? Could I reasonably use a Blichmann kettle as my MT with a pump to a HERMS coil inside an HLT/Igloo cooler? Then use the pump to transfer to another Blichmann Boil kettle?
Is the fermenting vessel important or is temp control the #1 priority? ie Will I see much better results using a conical fermenter vs a glass carboy?
The HBT forums are intimidating and I don't know many good AG brewers around here.