Using a 10 gal Cooler for PM?

[tbone]

I don't have all the equipment for AG so am still doing PMs. I do have a 10 gal cooler with a false bottom and am planning to do a PM this weekend that has 4lbs of grain. Would using only 6 qts of water to mash in my cooler create too much dead space resulting in a lot of heat loss? To this point I have been using a grain bag and a 5 gal cooler to mash in. I would like to use the false bottom but don't want problems with heat loss. Any suggestions!!!

 

[Kevin Dean]

FIrst suggestion... Go all-grain.

If you've got a 10 gallon cooler (MLT) and a false bottom and a kettle big enough to do full boils (which is almost a requirement for PM too, I think...) then you've got all you need to go all-grain.

However, if you've got other compelling reasons not to, then the dead space in the cooler isn't MUCH of an issue. You just need to take it into consideration when you mash. For instance, pre-heating the cooler with 130 degree water and letting it sit for 10 minutes or so and then dumping it out will warm the air inside the tun. When you dough-in, the air will already be warmed and you'll loose less heat to the air.

 

[RadicalEd]

I've done a few PM's in my rectangular 42qt cooler without any problems. Just make sure you pre-heat, as Kevin mentioned, but I would use much warmer water, more like 165*f; that way, since the cooler absorbs some of the heat, the inside will be right around your mash temp .

My new kettle is arriving today, however, so I can kiss the days of PM goodbye!

 

[tbone]

Thanks Kevin - waiting for a bigger kettle and a wort chiller before starting AG.