Scorched wort / grains from stainless mash tun.

[Dave70]

I'm in the process of converting my LEGALLY OBTAINED keg into a mash tun and retiring my skanky old esky.
I understand these are used more generally as part of a RIMS / HERMS system, so scorching wouldn't generally be an issue, and it it seems to be a given if you don't recirculate, it will be.
Would anybody agree this may be somewhat of an exaggeration? From doing the odd decoction here and there, it takes a hell of a long time and heat under even a few scoops of thick mash to even get it change colour, (stirring of course) much less burn or scorch.

Basically just going with a keg over a cooler so I can get into step mashes with more accuracy and do the mash out in in one hit by heating the tun directly.

Recirculation may be in the cards in the future, but for now it's a plain old paddle and three ring burner.

 

[Ross]

I've direct fired a keg (non-recirculating) for years with never any sign of scorching, so not sure where you are getting this info from unless I'm misunderstanding the question.

Cheers Ross

 

[dicko]

There is a guy on here, Chiller, who has an aluminium pot mash tun and has done a full stepped mash 40 / 50/ 60/ 70/ 78/ with nothing but a Nasa Burner a copper manifold and constant stirring as the heat has been applied.

Low to medium heat and stirring is the go.

 

[Dave70]

I've direct fired a keg (non-recirculating) for years with never any sign of scorching, so not sure where you are getting this info from unless I'm misunderstanding the question.

Cheers Ross

I was actually just looking for ideas on false bottoms, insulation and where to place the temp probe and this point seemed to keep coming up (on some of the better known US forums anyway). Sounded like crap to me but I'd thought I'd ask anyway.