Cooler vs Converted Keg Mash Tun?

Anybody have thoughts on using a plastic cooler vs. converted "sanke" keg for making a mush tun? I have already have the keg but wondering what the best solution is for keeping a constant temp through a 60min mash. Can a plastic cooler really hold your mash temperature for 60 min? Do you lose much heat? I assume you control temp in a stainless steel mash tun with a burner? I haven't jumped into AG yet but looking to design a two tier system.

sea2summit3 said:

Can a plastic cooler really hold your mash temperature for 60 min? Do you lose much heat? I assume you control temp in a stainless steel mash tun with a burner? I haven't jumped into AG yet but looking to design a two tier system.

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I don't use a keg as a mash tun, so I can't answer those questions, but a plastic cooler (if preheated) can in fact hold mash temps for 60 mins (maybe losing one or two degrees F).

There is a good thread by Flyguy on building a cooler mash tun and thePol has a good system using coolers.

Hope that helps.

I'll check it out. I think I'll go with the cooler mash tun as I thinik it will be easier to control the temp. Seems like commercial brewers use a double walled mash tun that circulates regulated temps through the two walls. I don't really see how else I could make a stainless steel keg mash tun hold temp.

Thanks for the help!