sea2summit3
Well-Known Member
Anybody have thoughts on using a plastic cooler vs. converted "sanke" keg for making a mush tun? I have already have the keg but wondering what the best solution is for keeping a constant temp through a 60min mash. Can a plastic cooler really hold your mash temperature for 60 min? Do you lose much heat? I assume you control temp in a stainless steel mash tun with a burner? I haven't jumped into AG yet but looking to design a two tier system.