German Brewing

I plan on using it for the same purpose but I worried that if it's free floating it may not be stable enough to use the cam lock effectively. Sorry if I wasn't clear in my last post.

It sounds like you're saying it floats without issue even when attaching and detaching the cam lock right?

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I've always worried about the friction fit caps vs the free floating ones because the volume of the wort is constantly increasing with temperature rise during the step mash and could swamp it. Add to that the volume loss if your pulling samples for pH testing etc. and the level might pull away from the bottom of the cap and draw in air and it wouldn't be obvious.

I prefer the free floating as well, but I would definitely rather risk a friction cap over no cap at all.

For those of you with a braumeister, here's one way to use a mash cap:

https://twitter.com/dudleypete/status/8 ... 2888735744

Love all the ideas posted here. I am leaning towards buying a cheap polyethylene cutting board off ebay, and cutting the board into the required circle diameter. Polyethylene will not melt at mash temps and a cheap low density board will float. Since I am a Biaber, I will push down on the cutting board circle, into the mash with a large potato masher. This will turn my kettle and poly propylene bag effectively into a mash filter. Once the grains are squeezed against the bottom using the polyethylene mash cap as a plate - my wort will squeeze out the side of the bag - like a mash filter. I can then raise the compressed grains out of the kettle by grabbing the bag and potato masher at the same time, then raise wort T to boil. I theorize this will give good efficiency from the grain compression and low DO since I am not suspending the grains over the kettle and squeezing. The only real DO uptake risk is while the wort is rising from mash to boil T. 12 min?

Any thoughts on why this might not work?