Who hasn’t been there: too cold to brew outside, chased out of the kitchen. No garage? OK, down to the cellar we go. Halfway through the boil you notice water dripping from the ceiling. It’s normal to boil off 3-6 Liters of water during a 60-90 minute batch. What should one do with all that steam?
While testing the various configurations of brewing equipment and different styles of brewing, I came across an area of concern for a specific equipment configuration: the direct fired mash tun. This is where the heat source is directly applied to (or within) the mash vessel. Can direct heating cause detrimental overheating of your wort? I put it to the test.