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Old 03-27-2008, 10:50 PM   #1
Dr_Deathweed
 
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I am still dialing in my equipment, but notice that I lose A LOT of heat from my Keggle MLT, especially when sparging. I may lose as much as 10-15 degrees in 30-45 minutes. Grant it seems that it is always windy when I decide to brew and I know you can lose a lot of heat that way, but I was wondering if anyone has similar problems.
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Old 03-27-2008, 11:25 PM   #2
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I use a cooler as an HLT, and while Mashing wrap my Mastun in a Water softener insulation pad. Depending on outside temp I lose anywhere from 5-15 degrees I rarely worry about it though, by the time I'm sparging the mash is done and I use near boiling sparge water.. efficiency averages 80% (I also sparge to 7.5 gallons and boil down

 
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Old 03-28-2008, 12:12 AM   #3
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Quote:
Originally Posted by deathweed
I am still dialing in my equipment, but notice that I lose A LOT of heat from my Keggle MLT, especially when sparging. I may lose as much as 10-15 degrees in 30-45 minutes. Grant it seems that it is always windy when I decide to brew and I know you can lose a lot of heat that way, but I was wondering if anyone has similar problems.
How is your MLT insulated? I have mine wrapped in 3 layers of that thin foil-lined bubble-wrap type insulation (can't remember the official name of it). I also put a blanket on the lid during mashing. It really depends on the weather. In the summer, I'm lucky to lose one degree, but in the winter, I lose 2-3 per hour. I never really worried about it during sparging because I fly sparge and figure as long as the sparge water temp is good, then it should be fine. But that's what I love about keggles as mash tuns... direct heat can raise a mash temp. if it falls too much and it's easy to do a mash-out.

 
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Old 03-28-2008, 12:36 AM   #4
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I've never used a keggle as an MLT, but I have used a kettle.
I've always mashed indoors (where there isn't much wind), but even so, I found it necessary to apply heat to maintain the mash temperature.
Nowadays, I use a cooler to mash in, and don't need the heat.

-a.

 
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Old 03-28-2008, 02:09 AM   #5
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I currently don't have it insulated, didn't think that I needed to. I am not too worried about the temperature, I re-heat my mash if the temp drops too low, then direct fire for a mash out. I have been getting pretty good efficiency lately in the 75-85 range, so i am not too worried about that. I will look into the foil bubble wrap, I think I know what you are talking about.
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Old 03-28-2008, 02:34 AM   #6
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It's hard to tell-- Mine doesn't seem to lose heat evenly throughout the mash(My thermometer will read 150 almost an hour straight, but when I stir it will show that it's actually lost 5-8 degrees).

The last two times I've mashed I've done one rest at 130, heated to 150, stirred and reheated at the saccrification rest once at the midpoint and then sparged.
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Old 03-28-2008, 04:25 AM   #7
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I've got a keg MLT...I lose up to 15 degrees over an hour. What with all the nooks/crannies at the rim, it's a PITA to clean, too. Lately, I've just been sticking with my trusty coleman 10 gal cylinder.....it's way easier to clean, lighter, and holds temps SO much better. I'm consistently getting effs in the 80's up to 85%....I really don't see any reason to screw with it anymore, unless I were brewing several batches in a day and wanted to babysit the MLT....

 
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Old 03-28-2008, 04:26 AM   #8
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Cooler all the way...you don't loose any heat...just pre heat the cooler with hot water.

 
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Old 03-28-2008, 11:54 AM   #9
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Quote:
Originally Posted by Stevorino
It's hard to tell-- Mine doesn't seem to lose heat evenly throughout the mash(My thermometer will read 150 almost an hour straight, but when I stir it will show that it's actually lost 5-8 degrees).

The last two times I've mashed I've done one rest at 130, heated to 150, stirred and reheated at the saccrification rest once at the midpoint and then sparged.

This is exactly what I have been doing. Its not a huge deal, I get to sit back and flip a burner on for a couple minutes once an hour or so. I don't think I will ever swap to the cooler method, not to diss the tried and true, but being able to direct fire has its merits.

Well it looks like I am not the only one noticing this, and thats what I wanted to know! I guess I will look into a little bit of insulation!
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Old 03-28-2008, 12:23 PM   #10
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I just can't bring myself to mash in a cooler. I know there are plenty of studies with opposing views about whether or not chemicals from heated plastics leach into food, but cooking (mashing) for an hour or more in a plastic/vinyl type product just makes me uncomfortable. But hey, that's just me!

 
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