HLT/MT cooler tips

[Ryas709]

So I'm making the jump into AG, and wanted to know if ya'll had any tips on buying the equipment. mainly size of the cooler (I primarily do 5 gallons, but would like to be able to do 2-3G and 10 gal batches too) and specs to keep my eye on (heat loss, max temp etc). Thanks for your help!!!

 

[b-boy]

Go with a 10-gallon cooler. My personal favorites are the round orange Rubbermaid coolers from Home Depot. Lowes sells Igloo coolers in blue, but I don't like the lids. A screw-on lid is better than a press-on lid. With a press-on lid, you lose some volume. If you put too much liquid into the cooler, you'll have a problem putting the lid on as well. I have both and prefer the HD coolers.

• http://www.homedepot.com/p/Rubberma...gclid=CLfpibWI_MgCFYeRHwodcg4OOQ&gclsrc=aw.ds
  
• http://www.lowes.com/pd_58378-528-00042172_1z0weql__?productId=4767313&pl=1

That should handle everything except huge 10-gallon batches. I do 5/10 gallon batches in mine all the time.

I recommend buying a cooler conversion kit instead of trying to piece it together yourself. It's easier, and usually ensures no leaks. You can buy everything you need in one shot. Buy a few extra gaskets and some extra SS washers while you're getting everything. Here's one place that sells them : http://www.bargainfittings.com/index.php?route=product/category&path=47. There are other places.

Always pre-heat your cooler. Add ~160F water about 10 minutes before you will mash. That will get the mash tun nice and warm, and minimize heat loss when you add your grain and water.

I use a home-built copper manifold in my coolers, but I have one with a bazooka screen. It works well, but I swear my efficiency suffers when I use it. I use it for oatmeal stouts mostly because it reduces the chance of a stuck sparge. The bazooka screen is probably the easiest choice if you're starting out. They are cheap too.

Get yourself some Silicone tubing. Don't bother with the cheap stuff.

 

[brewpool]

I personally just went with a 52 quart Coleman Xtreme cooler to give me flexibility to do not only 10 gallon batches but have extra capacity for higher gravity batches as needed. Found it for $24 on WalMart.com.

 

[NathPowe]

I personally just went with a 52 quart Coleman Xtreme cooler to give me flexibility to do not only 10 gallon batches but have extra capacity for higher gravity batches as needed. Found it for $24 on WalMart.com.

Something a little bigger than 10gal, like the 52qt you mentioned, is also handy if you ever want to experiment with no-sparge mashes (for 5 gallon batches). That little bit of extra space over the more standard 10gal cooler gives you a little more flexibility in that regard. That said, I use a 10gal Igloo like b-boy mentioned, and it works great. When I need to replace it someday though, I'll probably go with one of those 52qt Xtremes just for the no-sparge option.

Cheers and enjoy the brew.

 

[specharka]

Always pre-heat your cooler. Add ~160F water about 10 minutes before you will mash. That will get the mash tun nice and warm, and minimize heat loss when you add your grain and water.

...or just overshoot your strike water temp by 2-3F, wait for it to come down to your target temperature, and mash then.

Takes all the guesswork of "how much should I adjust for thermal mass" out of the equation.

 

[AkBrew907]

...or just overshoot your strike water temp by 2-3F, wait for it to come down to your target temperature, and mash then.

Takes all the guesswork of "how much should I adjust for thermal mass" out of the equation.

This. I just go 5-10 degrees over and setup everything else and do some cleaning while waiting for it to come back down to where I want it.

 

[brettwasbtd]

...or just overshoot your strike water temp by 2-3F, wait for it to come down to your target temperature, and mash then.

Takes all the guesswork of "how much should I adjust for thermal mass" out of the equation.

This, however I loose 7 to 8 degrees til things truly stabilize in my 52qt xtreme. I recommend 10 degrees to start, pour it all in, shut the lid and wait 2 to 3 Min then give a quick stir and check temp - write down how far you are off temp for future reference

 

[specharka]

This, however I loose 7 to 8 degrees til things truly stabilize in my 52qt xtreme. I recommend 10 degrees to start, pour it all in, shut the lid and wait 2 to 3 Min then give a quick stir and check temp - write down how far you are off temp for future reference

2-3F

I just wrote it down for you.