Author Topic: Mash Temps.  (Read 2796 times)

Offline euge

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Re: Mash Temps.
« Reply #15 on: February 10, 2012, 11:46:16 AM »
How deep are you taking your readings? It has to be deep within the bed I've found.

And the reason I say that is even in my Coleman 70qt Extreme (dark-green) there was a 3-6 degree drop after 60+ minutes. Couldn't  keep the mash out of the upper 140's while aiming for 153. I was fighting with this for years until out of frustration jammed the probe in deep and my fingers were nearly in the wort.

The temp was spot on. :-)
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Offline speed

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Re: Mash Temps.
« Reply #16 on: February 18, 2012, 05:32:32 PM »
i've been using the same cooler for more than 6 years and don't know what color it is, had to go out in the garage and look. its grey, will that work?

Offline ccfoo242

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Re: Mash Temps.
« Reply #17 on: February 18, 2012, 08:28:16 PM »
Blue...of course.  I got the blue one for the improved efficiency.

Yep...blue will get your efficiency up to 137%!

...but only if you mash on Sundays.  ;D

OK, I'll bite...what is the history of the blue cooler meme?  I imagine someone thought the outside color of a cooler had an effect on its ability to hold a temperature?

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Online morticaixavier

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Re: Mash Temps.
« Reply #18 on: February 18, 2012, 11:45:49 PM »
Blue...of course.  I got the blue one for the improved efficiency.

Yep...blue will get your efficiency up to 137%!

...but only if you mash on Sundays.  ;D

OK, I'll bite...what is the history of the blue cooler meme?  I imagine someone thought the outside color of a cooler had an effect on its ability to hold a temperature?

the effects of high energy quantum particles are enhanced by the blue plastic of the coleman cooler. This causes the mash to convert past 100% efficiency by moving some starch backwards and forwards in time whilecausing the enzymes to vibrate in n dimension space. This means that a stout can be a porter and a CDA becomes paler than a wit beer while hefeweizens are pushed through the clove phase transition into the banana spectrum modified by mit space.
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Offline weithman5

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Re: Mash Temps.
« Reply #19 on: February 19, 2012, 02:19:19 AM »


the effects of high energy quantum particles are enhanced by the blue plastic of the coleman cooler. This causes the mash to convert past 100% efficiency by moving some starch backwards and forwards in time whilecausing the enzymes to vibrate in n dimension space. This means that a stout can be a porter and a CDA becomes paler than a wit beer while hefeweizens are pushed through the clove phase transition into the banana spectrum modified by mit space.

well duh :D
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Offline hopfenundmalz

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Re: Mash Temps.
« Reply #20 on: February 19, 2012, 07:02:16 AM »
Scroll down.

These are the blue coolers you are looking for.

http://hbd.org/cascade/dennybrew/
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