brewinabag

[Fil]

there are a few ways to increase the ferocity of the boil, insulating the pot walls so the heat escape is focused on the liquid surface is the first thing to look at and then you can consider either floating a food/heat safe bowl to reduce the liquid surface area again focusing the heat escape through a smaller area, or partially lidding to retain more heat, Just dont close the lid for any length of time as the DMS chemicals need to escape..

as for your hop utilisation worries, only time will tell, but its a possibility you have sacrificed some aroma, though i doubt it will have any significant bittering effect sup, and modify the next brewday in accordance

[sbond10]

What would you recommend for insulation for a gas burner fil ? I've seen tank jackets but it would mean pulling 40 litres off the stove.... and leaving the bottom uncovered

[Fil]

ahhh.. off the top of my head ? a fire blanket?? probably leave the bottom few inches of the pot naked, but tbh gas fired boiling is outside my experience im a lecky boiler me

[daf]

Seriously, I think you are over-complicating. I turn the flame off, dough in the grains, stir and squish any doughballs, lid on then put two fleeces over the pot. These days I lift it off the hob and put aside for overnight mashing.

Most sugars are out in the first twenty minutes, at the temperature you want. With this method my temperature drops about one or two degrees in ninety minutes, inconsequential. Over twelve hours it goes down from 66 to about 49.

I don't raise temp to mash out because I don't want excess heat to release tannins either.

This is dependent on you lifting about 40kg of hot sweet skin blistering juice safely.

With our biab we are still avoiding all that hot sugar solution touching the plastic of a picnic hamper...