Here's a couple more questions....
1) How many degrees above your target 60 minute mash temp, do you dough in at for full-volume BIAB mash? I assume that the grains should be at room temp and not pulled right out of the the refrigerator.\?
2) After you hit your temp to dough-in, and then bundle up your kettle in the blankets, coat, insulation or whatever....do you just leave it there for the entire 60 minutes or do you open the whole thing up to stir it?
That was one of the things I was doing... I sort of followed a Northern Brewer BIAB video where he kept opening the lid to stir every fifteen minutes and if the temp dropped he would fire up the burner and if it got too hot he would add cold water. With this frequent interaction with the mash I found it really difficult to keep it at a constant temp....couple that with uncertainty in the temperature measurement, i have pretty low confidence in the accuracy of what I was doing.
this is the thermometer I used. I manually placed it in different spots when I had the lid open to stir...
http://www.northernbrewer.com/shop/...easuring/large-dial-frothing-thermometer.html