Does anyone else have good tips for maintaining stable temps in MLT cooler?You need to fill the lid with that liquid foam insulator stuff to make it work. Prior to me doing that I would loose 5-8 degrees too.
This my first go around with AG... how did you compensate? Did you raise your strike water temp? Did you stir and/or add more water?I could have sworn I had this as well, but I dropped 8 degrees over an hour last Sunday. Granted, it was 44 degree outside.
I have the 60 qt Ice Cube and I just brewed my first AG last weekend and it only lost .5 degrees over the 60 min mash. I used a couple layers of aluminum layed across the top (under the lid) and closed the lid down on it and then put a beach towel and sleeping bag over the top. Worked great.[/QUOTE
Thanks all, will try my first all grain soon. Worst case scenario I have to add more strike water to keep it stable.
Thanks, best explanation yet to help me intro to AGCan't speak to the 52 qt, but I have a 60 qt Igloo Ice Cube with the UltraTherm insulation, and love it. Squirt foam into the lid to increase insulation. I add my strike water, (all of it), at a temp higher than what beersmith says, (no exact readings here...just like 10 degrees higher, maybe even 15), and let it sit for 10 minutes to preheat. Then, I open the lid and stir until I hit strike temp.
Doing this, I lose about 0.5-1 degree per hour.
Also, testing a cooler with ONLY water doesn't work. A mash has much different thermal characteristics than pure water, (almost NO convective heat transfer within the bulk, different specific heat, etc.)....You need to test it with grain to know how it will perform.
I've used mine for 5 and 10 gal batches with excellent success so far.