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I used a 10-gallon Home Depot cooler to build my mash tun, and I have no trouble with heat loss during a mash. The initial heat loss is due to the difference in temperature between the hot water and the cool grain and mash tun itself. After the temperature stabilizes (the cool parts have warmed up) the temperature should remain plenty stable. You have to ...


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This cooler should not give you any significant loss for a "normal" mash at ambient temps (~70F). This is exactly the kind I use and I typically see 1 degree or less lost over 75 minutes. When I do an overnight mash (8-12 hours), it loses ~30 degrees. Make sure you use the correct strike temp; add your water, then grains to water slowly while stirring and ...


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OK, so @DennyConn and @brewchez's advice is very good, but they don't directly answer your questions. So here it goes. I have found that the best thing to do is to keep a pot of boiling water and a pot of ice-cold water ready when I mash in. When I have adequately stirred my mash, I check the temp in 4-5 places, and go with the average. I add hot or cold ...


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Most of the heat is usually lost through the lid in coolers. Cooler lids are not well insulated. The bodies are. This is because they are meant to keep things cold not hot. Heat rises and a cooler lid isn't designed to actually handle it. Some coolers are better than others. I have used several and found wide differences. I found that if I covered the ...


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I would definitely recommend a different cooler. I find rectangular coolers are much easier to use and I've never had trouble holding temp in one. I have 48, 70, and 152 qt. coolers and never lose more than 1-2F over the course of the mash.



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