I am making the jump to all grain and I need help with my finial DIY part. I am using a 10 gal round cooler as my mash tun and I want to use the SABCO sparge method. Does any one have a picture of how they set theirs up? Also when I sparge do I keep my cooler lid on?
Brewing terminology can be a little tricky. By SABCO sparge method, I believe you're referring to fly sparging. Try searching the forum for different fly sparge setups and you should find what you're looking for. Fly sparging is done with the cooler lid off.
An alternative to fly sparging is batch sparging. Lots of info on this forum about the pros and cons of the two.