I was wondering. most people here advocate the practice of preheating your cooler tun to prevent gross heat loss when mashing. But even with that practice still recommend heating the water about 10-12 degrees warmer than your intended mash temp.
The problem I found when doing my first AG last weekend is that when i preheated the tun, the water temp only dropped by 6 degrees after everything was doughed in. I preheated it w/ 1 gal of boiling water, closed lid, the whole time it took for me to heat up my mash water.
Now, is the heating to 10-12 degrees warmer than intended mash temp for coolers that ARENT preheated, or is that what people usually lose in heat in an a PREHEATED cooler? Do I just adjust for my cooler then?
Like next time, knowing I'll only lose 6 degrees in my cooler preheated w/ boiling water, should I just heat my mash water to 160 to get to 154 mash temps, or is it just safer to end up higher than intended, and drop the temps to what you want by adding cold water?
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