Some may have noticed the insulated pot offered by Catering Equipment UK as a 'Thermo Box' It appears to be double walled insulated stainless steel with an insulated sealable lid held on with three clamps.
http://cgi.ebay.co.uk/ws/eBayISAPI.dll? ... &rd=1&rd=1
Ideal deluxe mashtun? I've seen 33L and 50L sizes.
I asked a question regarding it's ability to retain heat as we would require it, ie 60-70c +/- 1c for say 2 hrs but I didn't get a reply.
I was about to take a flyer and buy one anyway when the thought occurred that if it operated like a steel thermos, and relied on vaccuum insulation between the walls, then as soon as I drill it to fit a tap it would be ruined. Does anyone know how they're insulated?
Cheers,
Steve
Some new gear
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Orfy
Well the seller doesn't seem to have a very good command of English.
It states it has built in insulation so that doesn't sound like a vacuum.
You could always fill it with expanding foam. It also looks like it could do with more insulation on the lid unless it is double thicknes.
It would make a very nice SHINY mash tun. I like it.
It states it has built in insulation so that doesn't sound like a vacuum.
You could always fill it with expanding foam. It also looks like it could do with more insulation on the lid unless it is double thicknes.
It would make a very nice SHINY mash tun. I like it.
Last edited by Orfy on Sat Jan 20, 2007 5:54 pm, edited 1 time in total.
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SteveD
If thats the case, Andy, I expect it'll work fine, and the lid most likely will have the same insulation...I'm tempted to contact them and buy one direct.
If it is vaccuum insulated the other route is to take an S/S pot of the usual sort, fit it with an outlet pipe, and an inlet pipe near the top for recirculation, and a dial thermomenter, then sit the lot in a round box made of wooden 'staves' and fill the gap underneath and around the sides with said expanding foam, for a semi traditional looking very nice mashtun.
I want to get away from plastic, particularly on the cold side, but preferably throughout.
Another crackpot idea I've got is to aquire a 33L S/S pot (5 gal brews) and a 50L S/S pot (10 gal brews), fit taps to the bottom, then use foodsafe silicon sealer (Screwfix) to pipe a bead around the lid where it bears on the rim of the pot. Drill a bung sized hole in the lid, get some small clamps to secure it to the pot and hey presto cheap S/S fermenters that can be used open for primary fermentation or closed under lock for secondary fermentation/clearing......all lightsafe and more hygenic than plastic.
Apart from durability and shinyness, I want to do Durden Park brews and having chatted about it to James McCrorie the opinion was that plastic is not the best for 'keeping beers' either for fermentation or for long storage (12 months upwards).
If it is vaccuum insulated the other route is to take an S/S pot of the usual sort, fit it with an outlet pipe, and an inlet pipe near the top for recirculation, and a dial thermomenter, then sit the lot in a round box made of wooden 'staves' and fill the gap underneath and around the sides with said expanding foam, for a semi traditional looking very nice mashtun.
I want to get away from plastic, particularly on the cold side, but preferably throughout.
Another crackpot idea I've got is to aquire a 33L S/S pot (5 gal brews) and a 50L S/S pot (10 gal brews), fit taps to the bottom, then use foodsafe silicon sealer (Screwfix) to pipe a bead around the lid where it bears on the rim of the pot. Drill a bung sized hole in the lid, get some small clamps to secure it to the pot and hey presto cheap S/S fermenters that can be used open for primary fermentation or closed under lock for secondary fermentation/clearing......all lightsafe and more hygenic than plastic.
Apart from durability and shinyness, I want to do Durden Park brews and having chatted about it to James McCrorie the opinion was that plastic is not the best for 'keeping beers' either for fermentation or for long storage (12 months upwards).