Obese Chess
Well-Known Member
Hello all!
For those of you who didn't catch my introduction thread - ie probably most of you - I am looking to get started with all-grain brewing due to the simple fact that a number of recipes have been handed down to me, all of which are all-grain. I have an old cooler that has been kicking around my mom's garage "just in case" for years and I would like to convert it to a mash tun - that said, it is old and I want to make sure it will still do what I need it to, ie keep the wort at the right temperature.
My thoughts are to heat ~10gal water to around 155 degrees, dump it in with a thermometer (I have a floating thermometer from my LHBS), and then check it after an hour. Is it that simple? Anything I'm missing?
Also, I'm going to be brewing ~5gal batches. From craigslist, for a steal, I have picked up -
5 gal stainless steel kettle
6 gal glass carboy with airlock
8 gal plastic fermentation bucket
8 gal plastic bottling bucket
Stainless steel spoon
Cleaning/bottle brushes
My thought is I need a 10 gallon stock pot for the initial boil, which I can pick up from the local restaurant supply store. Anything else I need minus that, bottles, sanitizer, and whatever suppplies are needed to convert the cooler into a mash tun?
Thanks!
For those of you who didn't catch my introduction thread - ie probably most of you - I am looking to get started with all-grain brewing due to the simple fact that a number of recipes have been handed down to me, all of which are all-grain. I have an old cooler that has been kicking around my mom's garage "just in case" for years and I would like to convert it to a mash tun - that said, it is old and I want to make sure it will still do what I need it to, ie keep the wort at the right temperature.
My thoughts are to heat ~10gal water to around 155 degrees, dump it in with a thermometer (I have a floating thermometer from my LHBS), and then check it after an hour. Is it that simple? Anything I'm missing?
Also, I'm going to be brewing ~5gal batches. From craigslist, for a steal, I have picked up -
5 gal stainless steel kettle
6 gal glass carboy with airlock
8 gal plastic fermentation bucket
8 gal plastic bottling bucket
Stainless steel spoon
Cleaning/bottle brushes
My thought is I need a 10 gallon stock pot for the initial boil, which I can pick up from the local restaurant supply store. Anything else I need minus that, bottles, sanitizer, and whatever suppplies are needed to convert the cooler into a mash tun?
Thanks!