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Given the limited space of an apartment, how do you mash in cramped quarters?

Do not consider budget to be a factor.

This is the second question in a series of discussions about small-space brewing. Please keep the discussion limited to mashing.

See also: Equipment Storage | Steeping | Boiling | Chilling | Fermentation | Packaging | Cellaring

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3 Answers

up vote 5 down vote accepted

I go back and forth between a 10 gallon rectangular cooler with a bazooka screen and a 5 gallon cylindrical Igloo cooler with a false bottom. The igloo is the way to go if your kitchen is really tiny, in my opinion, as it has a much smaller footprint.

I've also heard of people mashing in a pot and putting it in the oven to maintain temperature. Never tried that method, but I could see it working pretty well.

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putting it in the the oven (preheated?) sounds like a good idea –  Arlo427 Feb 8 '10 at 22:07
    
Just be sure your oven works properly at low temps. My old oven thermostat was only really accurate between 325 and 425. I can't even set a temp below 170 on my current oven. –  TMN Aug 30 '12 at 21:01
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I use a 5 gal. bucket with a braided s.s. hose for a filter, and attached to the spigot at the bottom. You can go here: http://backyardbrewer.blogspot.com/2009/12/malting-barley-in-mexico-iv-mash.html for a picture of this.

mark

www.backyardbrewer.blogspot.com

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This is an old thread, but I cannot believe no one answered to use the Brew in a Bag method which means you mash in your boil kettle. No extra vessel needed. You line your boil kettle with a mesh bag and when the mash is complete you remove the bag and all the grain.

This is how I brew every time now, and I don't have to store the mash tun any more.

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I have done BIAB for my last couple of homebrews, and it has worked pretty well. –  object88 Oct 24 '13 at 18:40
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