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-   -   54k btu Turkey Fryer (http://www.homebrewtalk.com/f11/54k-btu-turkey-fryer-29462/)

bpcsatx 05-11-2007 01:38 PM

54k btu Turkey Fryer
 
This set-up looks good at first glance. I like the spigot for easy primary transfer. Is 54,000 enough for fast boils?

http://www.costco.com/Browse/Product.aspx?Prodid=11105862&search=turkey%20fryer &Sp=S&Mo=6&cm_re=1-_-Top_Left_Nav-_-Top_search&Nr=P_CatalogName:BC&Ns=P_Price|1||P_Sig nDesc1&N=0&whse=BC&Dx=mode+matchallpartial&Ntk=All &Dr=P_CatalogName:BC&Ne=4000000&D=turkey%20fryer&N tt=turkey%20fryer&No=3&Ntx=mode+matchallpartial&Nt y=1&topnav=&s=1

mozicodo 05-11-2007 01:58 PM

I don't know anything about that specific burner, but I have 55K BTUs and it's pretty good. 20-30 minutes for a boil from hose temperature.

Bugeaterbrewing 05-12-2007 12:54 AM

The problem with that particular setup is the pot. That pot has a much larger surface area than the normal turkey fryer pot. The more surface area you have, the larger your boil off rate will be. With a pot that wide, you will be boiling off 2 gallons or more in an hour. You want to find a pot that has the volume you want that is taller than it is wide.

Wayne
Bugeater Brewing Company

LS_Grimmy 05-12-2007 03:06 AM

It looks good to me... I have a 56K and it works sweet! I wouldn't worry to much of the boil off rate... just figure out what it is and add more water... no biggy really

the_bird 05-12-2007 03:22 AM

Quote:

Originally Posted by Bugeaterbrewing
The problem with that particular setup is the pot. That pot has a much larger surface area than the normal turkey fryer pot. The more surface area you have, the larger your boil off rate will be. With a pot that wide, you will be boiling off 2 gallons or more in an hour. You want to find a pot that has the volume you want that is taller than it is wide.

Wayne
Bugeater Brewing Company

Wayne, how much of a disadvantage is that, really? I know when I'm batch sparging, it always seems like I'm leaving a lot of sugars behind; if I could collect more wort and not have to do a 90- or 120-minute boil (with the consequential caramelization), wouldn't that be a good thing? Wouldn't that let you boil a pils-malt based wort for only 60 minutes and not worry about excess DMS?

If it's a regular beer, just drop the boil down so it's just barely boiling.

What am I missing? Is there another technical disadvantage of too high a boil-off rate?


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