I've been doing all grain batches with pretty good success for a year or so now using a rectangular converted cooler for a mash tun.. My cooler works pretty good, I will lose about 1-2 degrees over an hour depending on how much grain I'm working with. I see that alot of folks are using kettles with false bottoms,valves,ect.. I was wondering what the glaring advantage is as I would like to upgrade my equipment if it is for the better. What kind of temp. loss do you guys see over an hour period or do you use direct heat under the MLT to maintain temp? Thanks in advance!!
Primary- Ed Worts Robust Porter
bottled- Ed Worts Afpelwein, Scotch Ale
Primary- Ed Worts Robust Porter
bottled- Ed Worts Afpelwein, Scotch Ale