PM Cooler & Thermometer Recommendations

[tagz]

I'm looking to buy a cooler and thermometer probe so I can do accurate mini-mashes. I have a small rectangle cooler at home and it doesn't hold the temp very well. Any recommendations on a 2 gallon round cooler with tap that holds heat well, preferably one with an insulated lid?

I'm also looking to buy a steady brewing thermometer. I've dropped our meat thermometer in water too many times now. I need to get a waterproof probe, (I can't throw down the money for a thermapen). Any ideas?

(I'd like to buy both on Amazon to save on shipping if possible, so major brands would be helpful.)

Thanks!

 

[Got Trub?]

On the small cooler you will likely need to insulate them yourself so I'd stick with what you have currently. The problem is the small volume results in a small thermal mass when mashing that loses heat relatively quickly. I have a smaller cooler I use for small beers (ie OG 1.030-1.045). I wrapped it, and its lid, in bubble foil wrap and cover with a towel and lose about 4F over the 60 minute mash. That is acceptable, you may have to raise your mash-in temp by a degree to hit your target FG but that is easily done. For thermometer I have used a wide variety and will be returning to using an analogue glass thermometer with a protective metal sheath that I have calibrated for monitoring the mash. The digital ones are highly inaccurate (thermapen seems to be an exception) and don't like the hot, humid environment of a mash tun and eventually fail.

GT

 

[tagz]

Interesting. So if I'm going to have to modify the cooler anyway, do you think there is much difference between the $20 and the $8.99 coolers I've been looking at, or are all beverage coolers pretty much the same?

 

[Got Trub?]

I'd just use the rectangular one you already have.

GT

 

[Phunhog]

I just use a basic floating thermometer..it seems to work for me. I just keep it stuck in the mash the whole time.

 

[dedhedjed]

you could always mash in your boil kettle with a nylon mesh bag that fits over the edges of your pot. i used to do that before going AG. bring strike water to temp, add grains, and put the pot with the lid on in the oven (preheat the oven to its lowest temp, mine was 170 and then turn it off when you put the pot in). i rarely lost a degree in a 60 minute mash with that method. after the mash pull the bag out and place it in a collander/strainer over the pot to let it drain and then sparge. its easy to do and the only new "equipment" you need is a large mesh bag that you can find at most any LHBS or online shop, or a paint strainer bag would work fine too.