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I agree with the tip that most of heat loss comes from the lid and opening it. I pushed a meat thermometer through the side of my tun near the drain valve this let's me see the temp without opening. If you don't trust the seal (hasn't failed me yet) you can buy a threaded bulkhead style one. I also throw a thick old blanket over the whole cooler and for ...


I just supplied a major brewery in North Carolina with a bacterial inoculant that completely cured their odor problem with spent mash. The introduction of fermenting bacteria at the stage where the mash came off the press reversed the putrification process within a day.


I think you are over thinking and and mis-interpreting the point of the "theory of mashing" article. That table regarding mash temp and attenuation is only specific to the wort tested. It's meant as a demonstration of how increasing temps may make a less fermentable wort. Fermentability of a wort is based on much more than temperature of the mash. The ...

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