tkdgeek
Member
I started out with a single 5gal kettle on the kitchen stove and since I only did all grain, I decided to purchase a BIAB. Love it.
Careful to lift every 15 min and give a bit more gentle heat to keep mash around my target. No real issues.
Thought I'd get fancy and make me a water cooler mash because people seem to think it's the bag of chips! 5 gallon one even nicely fits my BIAB, flash sale on orange igloo, valve and adapter ordered and done.
What water temperature do I need to use in this sort of thing to allow for the grain to crash your temps on initial stir in? I tried it once now and was so disappointed in how it went to hell on a butter greased basket my first try. Got horrible efficiency, poor temperatures, etc due to not knowing how to use it. Made me want to go back to single pot mash and boil that I know...
I'm thinking 10-15 degree higher than the mash temp I'm after but don't have an idea without a bunch of experimenting. If I can at least get this part I can figure out the pour through sparge and bag squeeze and a local beer supply that doesn't have a crap grinder issues. I only do 1-3 gallons to fermenter(s) so the 5gal water cooler is what I made.
Careful to lift every 15 min and give a bit more gentle heat to keep mash around my target. No real issues.
Thought I'd get fancy and make me a water cooler mash because people seem to think it's the bag of chips! 5 gallon one even nicely fits my BIAB, flash sale on orange igloo, valve and adapter ordered and done.
What water temperature do I need to use in this sort of thing to allow for the grain to crash your temps on initial stir in? I tried it once now and was so disappointed in how it went to hell on a butter greased basket my first try. Got horrible efficiency, poor temperatures, etc due to not knowing how to use it. Made me want to go back to single pot mash and boil that I know...
I'm thinking 10-15 degree higher than the mash temp I'm after but don't have an idea without a bunch of experimenting. If I can at least get this part I can figure out the pour through sparge and bag squeeze and a local beer supply that doesn't have a crap grinder issues. I only do 1-3 gallons to fermenter(s) so the 5gal water cooler is what I made.