After trying to figure it out on my own and searching on Ontario beer kegs for products relating to it for a few weeks I have decided to break down and ask. Other then a cooler mash tun how are people mashing and heating there mash water. I use a cooler and if my temps drop I boil water and add. If it drops a lot wellll then I watch and hope for a good tasting dry beer as it will require a lot of water to bring my temps back up. I live in central Canada so the Seahawks game looked like a normal winter day to us so keeping mash temps up in a collar outside is Impossible and brewing in the kitchen isn't the most idle. In the garage would work great if I could figure the boiler system out. I am new to this hobby (5 all grain batches now averaging 75% efficiency) but want to make the best beer possible. I think a big improvement I can make is my mash temp stability. I assume the pots that everyone mashes in have a false bottom so when the flame is lit the grain does not scorch? Also with recirculating systems is there a system that has a heat pump or is it just a simple brew pump that recirculates the wort and then the flame below the brew pot heats the wort (again I'm assuming with a false bottom? Thanks for the help.