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Old 01-19-2013, 09:18 AM   #11
ChillWill
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Jan 2011
Sheffield, South Yorkshire
Posts: 869
Liked 23 Times on 19 Posts


Quote:
Originally Posted by wyoast
Thanks for the responses guys and gals!! ChillWill- I'm not understanding what you mean, forgive me... why transfer your wort to a cooler and not the brewkettle? ETCS- you only lose 1 degree or so in fairly warm weather with nothing but the pot and lid? thats pretty awesome... never would have guessed the SS would hold the heat in so well.
I transfer the whole mash to the cooler lauter tun to batch sparge. I only do 2.5 gallon batches. My mash tun is also my kettle. Bit backward I know, but it works for me

 
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Old 01-19-2013, 10:07 AM   #12
craigger64
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Apr 2011
Bangor, Pennsylvania
Posts: 172
Liked 51 Times on 25 Posts


I mash in a 15 gallon stainless steel kettle with a bazooka tube and ball valve. I wrap the kettle in Reflectix, which I bought at Lowe's (maybe it was HD but I think they both sell it). It maintains temp very well even when it's really cold outside. If I miss mash temp after doughing in, I can just turn the flame back on and bump the temp back up to where I need it before closing it up and wrapping it. I like that better than having to add hot or cold water to my mash tun to adjust my mash temp.

 
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