I brewed my first partial last monday, and all things considered, it went pretty well. I'm using a 50 qt. coleman cooler as my tun, with a converted washing machine piece called a "wort hog". Anyway, I went from my target temperature of about 152 to about 145 in about 20 minutes, and it kept going down from there. I couldn't add much more boiling water, because I have a small kettle, and it was already maxed out with wort. I plan on doing a decoction method next time, and will start out with a higher strike temperature. Any more advice? I'm brewing rye ipa, and want the temperatures to be much better. Hopefully my first beer will work out just fine and not be overly fermentable.

ouch!.. did you heat the cooler first with hot water? It's important to stabilize the temperature of the vessel itself before adding malt. Were you taking the temp down in the middle of the mash or near the top?

Some brewers including myself test new equipment by putting a predetermined amount of water in the vessel and watching the temperature for an hour to determine the heat loss rate. This gives you a better picture of what to expect in terms of heat loss. Also, the grain should hold a certain amount of heat by itself.

How full was the cooler. If there is a lot of head space, you'll lose a lot of heat.

I'd have to second what Robert said, if the cooler wasn't very full the heat loss would be significant. I imagine with a partial mash this would be the case. I have found that if you have a fairly substantial grain bill (10-15lbs for 5gal.) the mass should keep the temp. pretty stable for 45-60min. I recently mashed using a 5gal. plastic bucket and I think I only lost about 4 degrees. You can see the technique I used here:

http://backyardbrewer.blogspot.com/2010/01/mash-and-sparge-with-plastic-buckets.html

mark
www.backyardbrewer.blogspot.com
www.thebackyardbrewer.com

Yeah I thinka big part of why I lost heat so fast is my substantial head space, and the lack of enough thermal mass to keep the heat in. I think I'll try using less water, (1.5 or 1.25 qts per lb. of grain instead of 2qts per lb.) and I will try to start with higher temperatures. Also, I will keep some boiling water nearby for the meantime. Any other suggestions?

Go All-Grain!

HaHa one more time and you owe me a 12 pack.... or I'll just go all grain. I can see why I've been urged to so much now. haha

Anytime I brew anything under 1.045ish I have to do 10 gallons just to keep the cooler full.

Yeah that's not a bad idea. The main problem right now with that is that my kettle is too small. Once I get a new kettle, and a burner, then blam!!! all grain baby! Are you as exited as I am? ha ha. btw, my buddy said the sourfest was awesome. You should give me your email man, I'll forward you the sourfest lineup.

rsauermann at att dot net

"Anytime I brew anything under 1.045ish "
- gets used as yeast starter

I'm one of those sick twisted bastards that believes if alot is good, more is better and too much is just right
1.070+ and 90+ IBU

Robert: sent you the 2nd page of the list, can't get the 1st for some reason. My buddy said the sour yhetti was probably his fav.

As in Great Divide's Imperial Stout by the same name?!? That makes the wife game!

yeah sorry, great divide. They had some pretty cool stuff. I'll try to make it this year. Just pumped for that strong ale fest in couple months... I might try and go both days

Man, that sounds great. I'm gonna experiment this summer with Brett. From all Brett fermentations to adding it to a few different styles at the secondary. Is the sourfeat the same time every year?

Yeah it should be around the same time anyway. this was the inaugeral one, but I'm sure they'll repeat. I love fests but there arent' enough or I can't find enough time. I'm planning a sort of flanders red. That's really the main sour style I enjoy. Not a huge brett fan usually but there are some exceptions....