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Date: 27 May 2006 13:18:00
From: JS
Subject: Mash Tun Temp Control Problems
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I just don't get how to predict what to expect from my 10-gal
Rubbermaid cooler. I even have a Mylar reflective sheet velcroed to
the inside lid. I just did a mash, using 13.5 lbs. grain, 15.5 qts.
water heated to 174. Preheated tun, then gradually mixed grains and
water. Temp was 156, so I added about 1.5 pints room temp water, as I
wanted the mash at 153 or 154. Bingo! Right at 153. I covered it,
came back about 70 min. later, and the temp was 146! How does it
manage to lose 7 degrees in just over an hour? I then added a gal.
boiling water, which was intended to be my mashout adjustment, but
instead brought it upo to 156. There it sits as I type. Probably
will turn out OK, as my experience shows this hobby can be very
forgiving.
The only thing I suspect about the cooler is that it may continue to
absorb heat for some time after the temp seems to have stabilised.
Accordingly, I may wait and check ten minutes into the mash next time
to see if temp needs any final adjusting.
Any thoughts appreciated. Thanks.
John S.
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Date: 27 May 2006 19:11:31
From: John 'Shaggy' Kolesar
Subject: Re: Mash Tun Temp Control Problems
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On Sat, 27 May 2006 13:18:00 -0400, < > wrote:
> The only thing I suspect about the cooler is that it may continue to
> absorb heat for some time after the temp seems to have stabilised.
> Accordingly, I may wait and check ten minutes into the mash next time
> to see if temp needs any final adjusting.
It's possible that it continued to absorb heat. Also, make sure you stir
the strike water and grains *really* well. It's very easy to end up with
hot/cold spots which will give you misleading temp readings until the
spots stabilize.
John.
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Date: 29 May 2006 02:57:52
From: QD Steve
Subject: Re: Mash Tun Temp Control Problems
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrne7h94o.a4m.spam@weizen.shagg.net...
> On Sat, 27 May 2006 13:18:00 -0400, <> wrote:
>> The only thing I suspect about the cooler is that it may continue to
>> absorb heat for some time after the temp seems to have stabilised.
>> Accordingly, I may wait and check ten minutes into the mash next time
>> to see if temp needs any final adjusting.
>
> It's possible that it continued to absorb heat. Also, make sure you stir
> the strike water and grains *really* well. It's very easy to end up with
> hot/cold spots which will give you misleading temp readings until the
> spots stabilize.
>
>
> John.
Also depends on the ambient temp of where you're mashing.
Some loss is to be expected, it's only a cooler.
Pre-heating the cooler also works well.
Steve W (in Oz).
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Date: 27 May 2006 13:43:56
From: MDixon
Subject: Re: Mash Tun Temp Control Problems
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JS <jayceeessfouratfrontiernetdotnet > wrote in message
news:ek1h72l5bm8duki2rrg53f110j4l4d9qie@4ax.com...
> I just don't get how to predict what to expect from my 10-gal
> Rubbermaid cooler. I even have a Mylar reflective sheet velcroed to
> the inside lid. I just did a mash, using 13.5 lbs. grain, 15.5 qts.
> water heated to 174. Preheated tun, then gradually mixed grains and
> water. Temp was 156, so I added about 1.5 pints room temp water, as I
> wanted the mash at 153 or 154. Bingo! Right at 153. I covered it,
> came back about 70 min. later, and the temp was 146! How does it
> manage to lose 7 degrees in just over an hour? I then added a gal.
> boiling water, which was intended to be my mashout adjustment, but
> instead brought it upo to 156. There it sits as I type. Probably
> will turn out OK, as my experience shows this hobby can be very
> forgiving.
>
> The only thing I suspect about the cooler is that it may continue to
> absorb heat for some time after the temp seems to have stabilised.
> Accordingly, I may wait and check ten minutes into the mash next time
> to see if temp needs any final adjusting.
>
> Any thoughts appreciated. Thanks.
Stir for 3-5 minutes solid before adjusting anything...then adjust if
needed...
Cheers,
Mike
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Date: 27 May 2006 18:42:45
From: Joel
Subject: Re: Mash Tun Temp Control Problems
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In article <4drhpbF1bekhvU1@individual.net >, MDixon <me@privacy.net> wrote:
>JS <jayceeessfouratfrontiernetdotnet> wrote:
>> wanted the mash at 153 or 154. Bingo! Right at 153. I covered it,
>> came back about 70 min. later, and the temp was 146! How does it
>> manage to lose 7 degrees in just over an hour?
>> Accordingly, I may wait and check ten minutes into the mash next time
>> to see if temp needs any final adjusting.
>>
>> Any thoughts appreciated. Thanks.
>
>Stir for 3-5 minutes solid before adjusting anything...then adjust if
>needed...
Also, wait 5-10 minutes for the temperature to really
stabilize. You're dealing with a fair amount of thermal
mass and IME it takes awhile to even out. I never start
adjusting until the mash has sat for a bit, been stirred
again, then sat for another bit.
--
Joel Plutchak
"...illiterate Abyssinians did it for 5000 years, you can do it too."
- Guy Gregory on brewing beer
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Date: 30 May 2006 11:47:11
From: Denny Conn
Subject: Re: Mash Tun Temp Control Problems
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JS wrote:
>
> I just don't get how to predict what to expect from my 10-gal
> Rubbermaid cooler. I even have a Mylar reflective sheet velcroed to
> the inside lid. I just did a mash, using 13.5 lbs. grain, 15.5 qts.
> water heated to 174. Preheated tun, then gradually mixed grains and
> water. Temp was 156, so I added about 1.5 pints room temp water, as I
> wanted the mash at 153 or 154. Bingo! Right at 153. I covered it,
> came back about 70 min. later, and the temp was 146! How does it
> manage to lose 7 degrees in just over an hour? I then added a gal.
> boiling water, which was intended to be my mashout adjustment, but
> instead brought it upo to 156. There it sits as I type. Probably
> will turn out OK, as my experience shows this hobby can be very
> forgiving.
>
> The only thing I suspect about the cooler is that it may continue to
> absorb heat for some time after the temp seems to have stabilised.
> Accordingly, I may wait and check ten minutes into the mash next time
> to see if temp needs any final adjusting.
>
> Any thoughts appreciated. Thanks.
As Mike and Joel mentioned, I think it's likely you didn't have a stable
temp when you thought you did.
------- >Denny
--
Life begins at 60...1.060, that is.
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