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Old 02-28-2012, 05:38 PM   #1
JakeFegely's Avatar
Mar 2011
Royersford, PA
Posts: 113

After 20+ all grain batches, I feel the next point to improve is maintaining mash temps. I typically lose 2 to 4 degrees over a 60 minute mash in my 10 gallon cooler. HERMS is too expensive right now; I was considering building a RIMS system. Somewhere here I read a thread that discussed that the coolers that we typically mash with are designed to keep things cold - not to keep things hot. Specifically the sides and bottom are well insulated, but the top is not. Obvious enough, but I never thought about it....

For my last 2 batches, I have covered the top of my cooler with 3 or 4 folded blankets. I have not been able to measure any temperature drop (I use a Thermapen digital thermocouple thermometer). The mashes were done in my 55 degree garage.

I still need to hit the initial temp right, but this is a nice improvement at no cost to me.
I thought raising kids required patience until I started trying to convince yeast to make beer.

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Old 02-28-2012, 06:34 PM   #2
Aug 2008
Huntington Beach, California
Posts: 283
Liked 5 Times on 4 Posts

RIMs is the way to go. Play with fire! Get you hands on some tincture of Iodine to check for starch conversion, youd be surprised to learn that a 1 hour mash is usually unecessary with todays malts.
I do not subscribe to threads, so if you have a question pm me.

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