Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Cooler Mash Tun Target Temperature

Reply
 
LinkBack Thread Tools
Old 12-14-2013, 01:24 PM   #1
ishkabibble
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: A2, Michigan
Posts: 62
Liked 2 Times on 2 Posts
Likes Given: 9

Default Cooler Mash Tun Target Temperature

My cooler mash ritual is as follows:

- Add 180F water to tun (1.25Q/#), close lid for 10min, wait for water to hit 169F.
- Dough in 10-12# of 65F grist, stir, cover for 10 min

After 10min my digi-thermometer reads different areas of mash as being anywhere from 149 to 161. Even additional stirring and closed-lid waiting don't help to equalize the pocket temps. I'll shoot for 152 or 154, and get the aforementioned 12-degree spread.

After 20-odd all-grain brewings, this has been my consistent experience. I should mention I've never had a problem with conversion or gravity.

I'm just curious, do people actually hit a homogenous target temperature, and if so, how?

What am I doing wrong?

__________________
"Eternal nothingness is fine if you happen to be dressed for it." -- the Woodman
ishkabibble is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2013, 01:26 PM   #2
Newsman
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2011
Location: Cohutta, GA
Posts: 977
Liked 120 Times on 99 Posts
Likes Given: 4681

Default

Quote:
Originally Posted by ishkabibble View Post
(snip)

I'm just curious, do people actually hit a homogenous target temperature, and if so, how?

What am I doing wrong?
Maybe they recirculate the mash water??? I don't know. I've only done one all-grain, and I screwed that up royally (didn't really sparge much and added a LOT of water to the boil, so I really screwed it up! )
__________________
Newsman is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2013, 01:40 PM   #3
CA_Mouse
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CA_Mouse's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Riverside, Califiornia
Posts: 810
Liked 90 Times on 76 Posts
Likes Given: 207

Default

What type of cooler and capacity? I made mine from a 52-quart eXtreme Coleman blue rectangular cooler. I have been getting really good results with it and routinely test it for issues. I tested it last week between batches by filling it with cooling water run off. Filled it with 124*F water and 14 hours later when I went to brew it was at 117*F. Specific circumstances are that it was warm from the brew day, filled with hot runoff water and left in the tub over night.

__________________
Mouse

-=ô¿ô=-

That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: :-) EMPTY
Secondary: Dark Cherry Sour '14
Secondary: Pom-Cran Sour '14
Keg #1: Amarillo Pale Ale
Keg #2: California Honey Amber
Keg #3: Dread Not Sweet Stout
Keg #4: Chocolate Vanilla Imperial Porter
Bottled: Pom-Cran Sour '13, Dad's Apple Pie Cider
On-Deck: Golden Spike Belgian Rye, Amarillo Series Ales
CA_Mouse is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2013, 01:42 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,361
Liked 4280 Times on 3119 Posts
Likes Given: 825

Default

Yes, I do get an even temperature throughout.

Here's how I do it, though- just like your technique except that before I cover the MLT and walk away, I stir thoroughly. I check the temperature throughout, and if they are different, I stir some more. I stir until the temperature is equalized throughout within a degree or so (I have an instant read thermapen) and THEN I cover it and walk away for an hour.

I lose about 1 degree in an hour in the cooler MLT and it stays the same temperature in every place once it's thoroughly stirred.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 12-14-2013, 02:11 PM   #5
wilserbrewer
Vendor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 9 reviews
 
wilserbrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Jersey Shore, Jersey
Posts: 6,585
Liked 396 Times on 338 Posts
Likes Given: 8

Default

Yep, as Yoop said, stir, wait and stir more! I takes more waiting and stirring than one would think to achieve a uniform temp throughout the mash.

__________________
wilserbrewer
BIAB Bags, Hop Bags and Ratchet Pulleys for sale

Expert tailor and supplier of custom sized, top quality BIAB bags, hop bags and ratchet pulleys at reasonable pricing

http://biabbags.webs.com



CORONA MILL BUCKET SYSTEM V. 2.0
wilserbrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2013, 05:19 PM   #6
SpeedYellow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 1,061
Liked 103 Times on 86 Posts
Likes Given: 22

Default

I get roughly 2F spread with a digital thermometer throughout the mash period, regardless of stirring. This is yet another reason I gave up on the digital thermometer, in favor of the glass lab thermometer, which reports more of an average temperature due to its response time.

__________________
SpeedYellow is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2013, 12:36 AM   #7
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 863
Liked 69 Times on 60 Posts
Likes Given: 436

Default

Besides patience and persistence in stirring like Yooper suggested. The only other thing that could effect an evenness of mash temp is how thick the mash is. The 1.25 quarts per pound of grain that you mentioned is pretty normal. But if you up it to 1.5 quarts per pound of grain, you might have an easier time getting the temp even throughout the mash.

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - a sour mashed Berliner Weisse; Chris' Tall Ale (a Belgian golden ale); Cascade Pale Ale; Northern Brewer's Oud Bruin de Table / nada
Bottled - Imperial India Pilsner Ale; Little Gyle Palesner; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
target mash temp nolabrew85 General Beer Discussion 16 05-04-2013 03:03 AM
Ajust temperature in a Cooler mash tun Brazbrew Beginners Beer Brewing Forum 0 06-06-2012 10:39 PM
Does target temperature refer to.. shanecb Fermentation & Yeast 2 06-03-2010 08:49 PM
Mash-tun cooler temperature drop kcstrom Equipment/Sanitation 9 01-06-2009 04:28 AM
Target Temperature for Fermenter? Cpt_Kirks Beginners Beer Brewing Forum 15 10-07-2008 11:24 PM