General mash tun advice

[denny]

@weazletoe

@denny

And coolers that have names like “Extreme” or “MaxCold” retain heat no better than my cheapo.

You come brew 5 gallons with me. I’ll show you why they call them “X-Treme”.  ;D

weaze, you and me brewing together might be classified as “too much fun”! 

[wilypig]

I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.

[hokerer]

@wilypig

I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.

+1, my procedure too

[weazletoe]

@denny

@weazletoe

@denny

And coolers that have names like “Extreme” or “MaxCold” retain heat no better than my cheapo.

You come brew 5 gallons with me. I’ll show you why they call them “X-Treme”.  ;D

weaze, you and me brewing together might be classified as “too much fun”! 

You realize,  you are the only reason I’m excited to move out west.  8)

[slimsparty]

[quote]I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.
[/quote]

+2  I have been tinkering with BeerSmith to make this come out correctly, but since Illinois has 90+ temperature swings, I probably need 4 seasonal equipment profiles.  It is just easier to wing it.

[denny]

@weazletoe

@denny

@weazletoe

@denny

And coolers that have names like “Extreme” or “MaxCold” retain heat no better than my cheapo.

You come brew 5 gallons with me. I’ll show you why they call them “X-Treme”.  ;D

weaze, you and me brewing together might be classified as “too much fun”!  ;)

You realize,  you are the only reason I’m excited to move out west.  8)

Man, I’m sorry…

[gail]

@slimsparty

[quote]I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.

+2  I have been tinkering with BeerSmith to make this come out correctly, but since Illinois has 90+ temperature swings, I probably need 4 seasonal equipment profiles.  It is just easier to wing it.

[/quote]

I generally preheat my mash tun (it’s white, sorry) with about a gallon of very hot water from the tap and add about a quart or two of almost boiling water to that, let it sit while my mash water is heating, dump it and then BeerSmith’s temps are right on the money for me.  In Michigan, we have those same huge temp swings and I do it the same during each season–works great each time.  I haven’t had to do any tinkering this way.
Gail