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Old 06-09-2011, 06:43 PM   #11
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I saw the string and thought you were lautering your spaghetti!

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Old 06-09-2011, 07:15 PM   #12
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I love this idea! I'll have to keep it in mind as I gather ideas and material for making my own setup.

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Old 06-06-2012, 09:29 AM   #13
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How is your efficiency? Do you still use this?

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Old 06-08-2012, 04:18 AM   #14
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Originally Posted by Beavdowg View Post
Food grade is one thing but what leeches out of that plastic once it's heated to 180*F is another. Most plastics, even food grade, have a temperature range in which they are considered safe. Just something to think about.

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Old 08-10-2012, 01:30 PM   #15
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I made a false bottom for a 5 Gal bucket tun out of a plastic plate. I just drilled a bunch of small holes in it. Put a plastic elbow on it with a notch to keep it from cutting off the flow when the grain pushed it down. Used a mini keg bung to seal the plastic hose out the side. I don't remember what I paid for the bucket, but the rest was about $4. Easily moved it to the 5 Gallon drink cooler when I discovered the heat loss in the bucket.

I have never had a stuck runoff, never. And I almost always beat the estimated OG from whatever recipe I use.

I am looking to do something similar for the 10 Gallon cooler I just ordered. All I need is a 12" plastic plate or something similar.

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Old 08-10-2012, 01:35 PM   #16
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There's spaghetti in your mash tun.

Looks good!

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Old 08-12-2012, 08:56 AM   #17
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And I just spent 9 bucks in CPVC fittings/tubing... I wonder how much of a weird look I will get tomorrow at home depot when I return a dozen fittings and buy a bucket lid.

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Old 08-12-2012, 02:38 PM   #18
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Couple things about my plastic plate false bottom.

1. I don't spend a lot of time stirring, that's probably what causes them to float. A little stirring at mash in (not too far down, don't wanna hit the false bottom). And then a little more at mash out. I pretty much let the cooler do its job of keeping the heat stable, and it works.

2. I didn't drill a "bazillion" holes, and I didn't make them 1/8 inch either. The commercial stainless steel ones could pass 100 gallons per minute, and I don't know anyone that is gonna sparge that quickly. Slow down, this should take 1/2 hour to an hour depending on your batch.

I made my false bottom, when I was just starting out, and I was poor, I couldn't afford the Phils Phalse bottom that was available at the brew shop, and I don't seem to have the problems that others talk about with the false bottoms.

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I found a 12" bucket lid at Lowes, and I am pretty excited to get my 10Gal round cooler, and play making some bigger beers.

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