brackbrew
Well-Known Member
I'm about to make the switch to partial mash brewing--on the way to all-grain brewing--and I'm going to try the "countertop partial mashing" process described in the October 2006 issue of BYO (at least for the mash part--I have a keggle and do full wort boils). The article suggests using an unmodified 2-gallon water cooler and about 4 lbs. of grain (base + specialty). I'm looking at this cooler:
http://www.rubbermaid.com/Category/...e=Coolers&SubcatId=WaterJugs&Prod_ID=RP091238
For those of you that use coolers as mash tuns, how well do they work to regulate/hold temp? Are there any tips or tricks I should know about using a cooler as a mash tun? How hard would it be to add a ball valve spigot to a cooler that size?
Thanks!
http://www.rubbermaid.com/Category/...e=Coolers&SubcatId=WaterJugs&Prod_ID=RP091238
For those of you that use coolers as mash tuns, how well do they work to regulate/hold temp? Are there any tips or tricks I should know about using a cooler as a mash tun? How hard would it be to add a ball valve spigot to a cooler that size?
Thanks!