Yes it does. Maybe instead of a cooler, I'll use a SS pot for the mash so that I don't have to build a huge chamber.
Im on the 56 hr mark on my Berliner sour mash. It taste real good right now. I just checked the temp every 8 hrs and added a 1-2 L of boiling water. Temp was always between 92f - 100f. Smells like trash and vinegar, but taste pretty good. I didn't flood my cooler with CO2, but covering it with plastic wrap worked well. This afternoon I'll drain into my kettle, add some hops and short boil for 15 min. Then ferment for 5 days.
Thinking of splitting it in half and racking it to some blueberries and peaches. Thanks guys for the suggestions. I'll let you guys know what I'll end up masking