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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash tun temp stability problems
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Old 07-08-2013, 02:27 AM   #21
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^ THIS

I saw a video on YouTube (think it was Bobby M) and the used that Reflectix stuff to wrap around his keggle mash tun as well as circular pieces just like that to put on top.

That stuff is no joke!! Holds heat well.

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Old 07-08-2013, 02:31 AM   #22
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Quote:
Originally Posted by TrubHead View Post
Going to try this "overheat" preheat step when mashing really small grain bills in the 5 gallon cooler.
Trust me! After all, the internet is always a truthful place.

Seriously, it works. Totally. It takes about 15 minutes for the temperature to equalize, but if you take the temperature when you add the water at 180 degrees, and then like 8 minutes later, the temperature will be in the low 160s. Even in warm weather, the plastic and insulation "suck out" that much heat. It's unbelievable until you do it yourself! After that huge temperature drop, the cooler will hold heat within 1 degree for an hour, even without an insulated lid (or ANY lid). Try it! It's one of those things that is weird, but really works.
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Old 07-08-2013, 03:23 AM   #23
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Originally Posted by Yooper View Post
Trust me! After all, the internet is always a truthful place.

Seriously, it works. Totally. It takes about 15 minutes for the temperature to equalize, but if you take the temperature when you add the water at 180 degrees, and then like 8 minutes later, the temperature will be in the low 160s. Even in warm weather, the plastic and insulation "suck out" that much heat. It's unbelievable until you do it yourself! After that huge temperature drop, the cooler will hold heat within 1 degree for an hour, even without an insulated lid (or ANY lid). Try it! It's one of those things that is weird, but really works.
I did. It doesn't. Would like to. But nope... Works with 5 gal batches in my other cooler but not that one. As I'm doing small batches as experiments before going 5 gal scale, I want the two collers to reproduce the same conditions. Heat loss is constant at 3°F per 15 minutes, however how long I wait. Preheating is a must for me, and have always done so by preheating the water to 180°, waiting, then flushing to desired volume, and waiting for strike temp to come. Maybe I'll try the thermal barrier thingy. Hey, I brew the Bobby M way, so why not insulate the Bobby M way too.
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I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...
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Old 07-08-2013, 03:52 AM   #24
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The more I think and research on the subject, the more I think the reflexive stuff is better. Ployurethane foam RESISTS to heat transfer, it therefore ABSORBS heat very well, without transferring it to the otehr side (outside of the tun). But reflexive coating REFLECTS heat back in the mash tun. Can't wait to try this out tomorrow.

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I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...
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Old 07-08-2013, 05:07 PM   #25
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I tried the reflexive bubble wrap this morning with the evil water test from hell and it works great! 2.5°F loss in an hour, as opposed to 10°F minimum for other insulating methods. Yay!

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I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...
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Old 07-08-2013, 06:37 PM   #26
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I tried the reflexive bubble wrap this morning with the evil water test from hell and it works great! 2.5°F loss in an hour, as opposed to 10°F minimum for other insulating methods. Yay!
Good for you man. I'm glad it worked out for you! I finally feel like I've contributed!
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