Promash

[DeRoux's Broux]

got 'er done! thanks guy's. just hadn't fooled around w/ it enough.

 

[Johnwongfat]

We're all web developers here...and frustrated musicians.

Lol, I noticed that trend as well, computer geeks and musicians (I'm both, networking guy and crappy guitarist).

I've been researching AG and find myself more and more interested, which means I'll most likely end up going AG within a month or so, as soon as the money tree blossoms... I have a question: all the recipes say to mash at 152 degrees or whatever, and I understand you use an insulated tun, but will that really keep you mash at the appropriate tempature for a full 60 miutes, or do you periodically have to add hot water to keep it up to temperature? Is starting off with partial mash recipes a recommended approach or should I just look at it like the freezing swimming pool, and jump right into the real thing? I'm still pretty new to brewing in general, hoping to fire out my 7th batch tomorrow, so I'm no expert. Should I stick with extract a bit longer? Most of the posts I've read about converting to AG sound like the converting to kegging posts, i.e. "I wish I'd switched sooner", "I will never go back", that kind of thing. Any suggestions would be appreciated. Thanks.

 

[gibfried]

With a good rubbermaid cooler, you'll have no problem keeping her at a steady temperature for 90 min.

 

[Baron von BeeGee]

I tried out my new 36qt Coleman Extreme yesterday and it went from 153F to 151F in 75m which included opening the lid at 10m to check the temp and again at 30m to give it a stir. This was in a 50F garage. As long as you buy a cooler with decent insulation you'll have no trouble maintaining the temp without any additional infusions.

 

[DeRoux's Broux]

w/ my keg conversion mash tun, wrapped in my thermal insulation blanket, i lose a few degrees over a 60 minute mash. the core temp hasn't changed hardly at all. plus, your not going to get a uniform temp throught the mash in a single infusion.