Cedar Rapids Brewing Society

Has anyone got advice on how not to scorch the wort when doing a step (4 step actually) infusion mash? I'm probably not even calling it by the right name. I wanted to try the Brasserie a Vapeur's Saison de Pipaix (clone) from the recent HTB mag. I don't think that it is a decoction, but heating a 1 quart/pound mash on a turkey fryer seems a good way to scorch the grist.
Also, I'd appreciate opinions on the mash tun that best holds mash temperatures.ie: Polar Ware, Blichmann, Megapot etc. I've been thinking about getting another kettle to do step mashes such as described above.

well, not the most inexpesive option, but you could build a herms system to do your stems, to avoid scortching the glorious wort, or even just a small herms would do. so you want to have a direct fire mashtun?

embarrassed I'm not sure what a herms is. I want to brew that saison in "How to Brew" but I'm not sure I can accomplish the task with my cheap brew kettle and igloo mash tun unless I do a decoction. I think I need a heavier kettle with a false bottom so I could heat the mash directly then sparge to the boil kettle. I don't have a ball valve spigot on my present boil kettle. I wanted to get the spigot so I could also use a high efficiency plate chiller as well. Just wondering what opinions were on the various brands of kettles available.

ah, don't be embarresed, were all here to learn, no worries i . I started out not even knowing all grain existed. HERMS stands for something to the effect of Heat Exchange Recirculation Mashing System. Its a coil inside the hot liquor tank that takes the liquid from the mashtun circulates it through the coil in the hlt and heats up the wort and returns it to the mashtun. the HLT has water that is set to the desired temperature of the mash.

well, for what its worth, i have a keggle, love it, would do it again. things i would change, would cut the bottom and use triclover fittings on the top. Hopefully others can chime in with their experiances with other brew pots.