I've been anticipating my first all grain for along time, and hopefully tomorrow is the day. I do have a big question before I start.
I purchased two 10 gal. rubbermaid round watercoolers, a false bottom, a sparge arm, and all the spigot hardware. My question is this: Where do I do the 60 minute single stage infusion mash? Do I do it in the cooler with the Phil's false bottom, or do I just use that one to sparge it in? Or should I do the mash in the empty cooler, then pour the whole thing in the cooler with the false bottom when I'm ready to sparge? I hope I'm getting all my lingo right.
I'm a bit worried that if I do the mash in the cooler with the false bottom it will clog it up. But if I do it in the other, I will get to much air in the mash when I'm dumping it into the other.
???
I purchased two 10 gal. rubbermaid round watercoolers, a false bottom, a sparge arm, and all the spigot hardware. My question is this: Where do I do the 60 minute single stage infusion mash? Do I do it in the cooler with the Phil's false bottom, or do I just use that one to sparge it in? Or should I do the mash in the empty cooler, then pour the whole thing in the cooler with the false bottom when I'm ready to sparge? I hope I'm getting all my lingo right.
I'm a bit worried that if I do the mash in the cooler with the false bottom it will clog it up. But if I do it in the other, I will get to much air in the mash when I'm dumping it into the other.
???
