[a10t2]

I have an Igloo cube cooler 60 qt that I built a copper slotted manifold for. The drain is about and 1.5 inches above the bottom

That's interesting; my Cube (the 50 qt) has a depression at one end where the drain would go, but no drain actually installed. I installed the valve slightly below the bottom of the cooler, so there's literally no dead space.

[denny]

If you're talking about the round 10 gal. coolers, my experience is that they're pricey for the limited volume they have.  Also, they're harder to use than rectangular coolers since the opening is smaller.

[yeastmaster]

What are people's experience with using 10 gallon Rubbermaid water coolers?  What is the maximun capacity for those coolers?  I have figured that about 24lb of grain with a ratio of 1.33 qt/lb is about the max, but some discussion I have read seem to indicate that more can be used (with a lower water to grain ratio, I would assume).  I've never maxed it out, but I plan on doing so soon.

I just mashed 24# in my 10 gal rubbermaid cooler at 1.25 qts/lb and it was pretty darn full.  Worked great though!

[weazletoe]

  And coolers that have names like "Extreme" or "MaxCold" retain heat no better than my cheapo.

  You come brew 5 gallons with me. I'll show you why they call them "X-Treme". 

[central_wa_brewing]

I have a burner and a kettle. Now all I need is a mash tun and I will ready for all grain.  

I've read denny's instructions and it seems dead simple. Are there any tricks or tips you wished you had known before building one?

I first installed a brass ball valve(lead) then switched it with S/S.
+ a few more on prepping for 10 gallon.
I also dump in about 3 gallons of hot water to the tun then empty before adding my grain bill and mash water to help offset huge temp drops.

[denny]

  And coolers that have names like "Extreme" or "MaxCold" retain heat no better than my cheapo.

  You come brew 5 gallons with me. I'll show you why they call them "X-Treme". 

weaze, you and me brewing together might be classified as "too much fun"! 

[wilypig]

I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.

[Hokerer]

I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.

+1, my procedure too

[weazletoe]

  And coolers that have names like "Extreme" or "MaxCold" retain heat no better than my cheapo.

  You come brew 5 gallons with me. I'll show you why they call them "X-Treme". 

weaze, you and me brewing together might be classified as "too much fun"! 

  You realize,  you are the only reason I'm excited to move out west. 

[slimsparty]

I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.

+2  I have been tinkering with BeerSmith to make this come out correctly, but since Illinois has 90+ temperature swings, I probably need 4 seasonal equipment profiles.  It is just easier to wing it.

[denny]

 And coolers that have names like "Extreme" or "MaxCold" retain heat no better than my cheapo.

  You come brew 5 gallons with me. I'll show you why they call them "X-Treme".  

weaze, you and me brewing together might be classified as "too much fun"!  

  You realize,  you are the only reason I'm excited to move out west.  

Man, I'm sorry.....

[gail]

I usually just add my strike water at about 10 degrees above the temp required and allow it to temper the mash tun that way. Depending on the time of year I can hit my desired temp by waiting about 5 minutes.

+2  I have been tinkering with BeerSmith to make this come out correctly, but since Illinois has 90+ temperature swings, I probably need 4 seasonal equipment profiles.  It is just easier to wing it.

I generally preheat my mash tun (it's white, sorry) with about a gallon of very hot water from the tap and add about a quart or two of almost boiling water to that, let it sit while my mash water is heating, dump it and then BeerSmith's temps are right on the money for me.  In Michigan, we have those same huge temp swings and I do it the same during each season--works great each time.  I haven't had to do any tinkering this way.
Gail