I got a note from a visitor to the site who was curious about how my process has evolved:<\/p>\n
One of your earlier blogs<\/a> said you moved from your Blichmann 10 gallon mash<\/a> tun to a simple Gott <\/a>cooler<\/a> and found the going easier.<\/p>\n
What are you using these days and how would you describe the difference between the two?<\/p>\n
– Cory<\/p><\/blockquote>\n
Well, Cory, this is something I’ve gone back and forth on a few times. \u00a0I will say that if you do single infusion mashes for 5-6 gallon batches then the Gott<\/a> or Igloo cooler is a nearly ideal tun. \u00a0It has low thermal mass, holds temperature extremely well, is cheap and durable, and cleans up and packs away easily. \u00a0When I was batch or fly sparging this was my go-to vessel especially because I brew outside in the evenings and there can be a chilly breeze.<\/p>\n
Well there is one major downside of the cooler that made me switch to a 15 gallon Blichmann mash tun<\/a> for my 5 gallon batches. \u00a0I have switched to doing almost entirely no-sparge brewing (see my article in the November 2011 BYO Magazine<\/a>) and a Gott<\/a> cooler is really only good to about 1.040 gravity for six gallon batches. \u00a0Due to the way that the ratio of wort trapped in the grain versus runoff works even a few more gallons in capacity makes a huge difference. \u00a0A 15 gallon vessel is good up to around 1.080 gravity six gallon batches. \u00a0I tried other coolers but could never find anything that matched the perfect layout of the Gott so I bought a 15 gallon Blichmann Boilermaker<\/a>.<\/p>\n
This left me with the problem that caused me to leave the Blichmann mash tun in the first place: temperature drops. \u00a0Well since I started doing no-sparge brewing I ended up with significantly more thermal mass in the mash tun. \u00a0All the liquor goes in up front so everything is more stable. \u00a0I use a pump to constantly recirculate the wort during the mash but use direct fire on the mash tun itself to bump the temperature when needed. \u00a0I typically mash in at the desired temp and then check and direct-fire at 5 minutes, 10 minutes, 20 minutes, 30 minutes, and 45 minutes in the mash. \u00a0At a few of those points I stir a bit as well. \u00a0The burner is set very low so combined with the recirculation there is little risk of scorching. \u00a0Many of those times I’m just a degree or two low. \u00a0At the end of the mash I just redirect the pump to the boil kettle and I’m good to go.<\/p>\n
I’ve also found that the stirring that goes along with this routine results in a more consistent efficiency, probably because the enzymes and starches are mixed up more evenly. \u00a0And of course I love the great features on the Blichmann including the laser etched sight gauge for the liquid level, the nice ball valve, the excellent false bottom, and the ease of cleaning stainless. \u00a0I really couldn’t be happier.<\/p>\n