Cooler Mash Tun Thermomoter

[mkingman]

Howdy Gents, how goes it?

So here is my issue. My friends and I started all-grain brewing with 10 gallon coolers here this January, and it has been awesome. Nothing against extract brewing, which is still fun, but I enjoy all-grain much more.

The one big issue I am having right now is a consistent way to measure the temperature in the mash tun. We were using a remote kitchen thermometer, however the cord became kinked and then broke due to being pinched when the lid is put on. Is there another way to measure the temp inside without a large scale overhaul of the mash tun itself? Thanks in advance.

Brew Kingman

 

[FuzzeWuzze]

How are you getting your strike temperatures?

Using Beersmith, after 3-5 brews i was able to pretty easily dial in that its temps were high by a few degree's using my Rubbermaid tun. I always aim on the high side because i can always stir it to bring the temp down, getting it hotter involves adding more water I dont have ready.

You shouldnt need constant temperature monitoring if your using a 10 gallon cooler.
Set your temp, screw on the lid and leave it. They are well insulated and will hold the temperature fine.

Just because its there, i always throw my sleeping bag over the top of the tun to insulate it further but it doesnt really seem to do much.

 

[Gumbys_Brew]

I ordered this thermo cooler probe the option for coolers works great

Howdy Gents, how goes it?

So here is my issue. My friends and I started all-grain brewing with 10 gallon coolers here this January, and it has been awesome. Nothing against extract brewing, which is still fun, but I enjoy all-grain much more.

The one big issue I am having right now is a consistent way to measure the temperature in the mash tun. We were using a remote kitchen thermometer, however the cord became kinked and then broke due to being pinched when the lid is put on. Is there another way to measure the temp inside without a large scale overhaul of the mash tun itself? Thanks in advance.

Brew Kingman

 

[Chefboubou]

I use a floating thermometer bought at my LHBS. It is ~12 in long so it measures right in my grain bed. I killed two electronic probes in there since they aren't meant to be immersed. Learned it the hard way!

 

[Walking_Target]

+1 for a basic floating thermometer.

You can also get one of those super long (12" or so) professional meat thermometers that take the temp in a couple seconds, but a floater will cost you $8 and the professional digital one will cost you closer to $30

 

[elkshadow]

Or you could save your money and do what FuzzeWuzze said. I lose less than one degree in the hour I mash. So check it when you dough in, put the lid on and don't worry.

You need a thermometer for sure but having an extra one for inside the mash is pointless IMO unless you're doing step mashes, decoctions, etc... and even then you could get around it.

 

[masskrug]

I killed two electronic probes in there since they aren't meant to be immersed. Learned it the hard way!

+2

I use the probed thermometer off my kettle at the moment.

 

[Paradingbull]

I found this on another forum and it works great. Buy a 12" stem thermometer (0-220F Range is best). Drill a small pilot hole in the lid of the 10 gallon cooler and push the thermometer through it. I found my thermometer on Amazon for about $12. No leaks, no fuss, no worries.