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Old 04-19-2014, 04:59 PM   #11
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Good point I didn't even think about that. I think I'll give that a shot. Hopefully this won't be a problem for long, I'm tired of chasing and maintaining temp in a cooler so I'm looking at getting a RIMS system.

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Old 04-19-2014, 05:04 PM   #12
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You could probably seal Reflectix or any other insulation (styrofoam) inside a thick gauge, food grade plastic bag. A heat seal would be perfect.

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Old 04-19-2014, 05:14 PM   #13
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Preheating the cooler may work better than trying to displace or insulate the top of the mash. A few quarts of near boiling water would probably do it. Just make sure to adjust your strike water temp so you don't over shoot.


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Old 04-19-2014, 05:22 PM   #14
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I do currently preheat the tun. What I do now is heat my strike water to about 200 then pour it into the tun and let it sit for about 30 minutes. Then I stir it until I get it down to my mash in temperature. This works good for most brews but ones with low grain bills I loose a lot of heat during the hour mash.

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Old 04-19-2014, 05:30 PM   #15
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How many degrees do you loose over your mash time? And how long do you usually mash?


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Old 04-19-2014, 05:31 PM   #16
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Usually around 6 - 8 degrees over the course of an hour mash.

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Old 04-20-2014, 05:58 PM   #17
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If I was in your situation I'd try preheating with a couple gallons of boiling water, drain that, then put in strike water about 10* higher than mash temp and dough in. Give it one good stir then leave it till halfway and give another. The insulation on those coolers is good, the problem is the mass of air, over shooting strike water will heat the air and grain and leave you near mash temp. You may have to test out how much overshoot it takes to keep you near your mash temp. Beersmith may be able to help figure that out.

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Old 04-20-2014, 11:31 PM   #18
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Default heat mash water

Heat mash water to 171F and add to grain that is 65 or soF (room temperature) and you will mash at 154 F after stirring in any balls. cover with foil or aluminum tray and you will be golden.

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