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Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Banjo Cooker boil time
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Old 02-18-2007, 08:59 PM   #21
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I'm able to find a stable spot for it. I have shake the top of the keg and it doesn't move. It would just be nice to have a little extra room just in case it gets bumped.

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Old 02-19-2007, 04:28 PM   #22
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My keggle just barely fits on the banjo cooker. It might have 1/2" of extra room on each side. I'm considering welding some extra metal up the sides a couple inches to prevent any problems if something was to bump into it.

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Old 02-19-2007, 05:34 PM   #23
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The stand for my burner is plenty stable, if I could change the burner part to upgrade to 210k BTU's then mine would be perfect.

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Old 02-28-2007, 03:44 AM   #24
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Metal shrouds around the bottom of the kettle can help with the wind, and a roll of 6" steel flashing and a couple rivets is a few bucks at Home Depot.

I think most everyone who feels they got chiseled on their 35K btu burners should look into a higher psi regulator first. Most of the super -high btu burners I've seen all look identical; it's the pressure rating that kicks out the gas to get the heat.

Read this burner description:
http://morebeer.com/product.html?product_id=15766

(especially this part)
Camp Chef recently (1-2 years ago) changed the regulator to 10PSI max causing them to de-rate this burner to 60K BTUs (it used to be rated at 125,000 btu's). We tested one of the new burner and regulator combinations and were able to boil 10 gallons of water from 66F in 35 minutes.

These are the highest rated regulators I've seen on-line, and their adjustable (get at least the 20 psi)
http://www.tejassmokers.com/gasregulators.htm

...and if you still think it's a problem with the burner it's self...
http://www.tejassmokers.com/castironburners.htm

Oh yeah, I also keep 2 bbq size tanks on hand just in case one poops out during a boil. I usually get about 5 or 6 10 gallon batches out of 1 tank. 5lb. or 5 cu. ft. I think(?)

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Old 02-28-2007, 09:29 PM   #25
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Quote:
Originally Posted by the_bird
Not necessarily. It is possible to boil off too vigorously, and unless you have a reason to want a huge evaporation rate (like making a huge beer), your hops will get beaten up plenty with a normal, moderately-aggressive boil. I don't see the need to put the thing on full-bore; in fact, once it is up to boil, the gas only needs to be barely on to maintain a pretty vigorous boil.
I don't necessarily buy into this. You want as vigorous of a boil as possible to drive off DMS production.


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Originally Posted by todd_k
has anyone modified their bayou classic burner from costco so that a keg can be a bit more stable on top of it?
Put a circular grill grate over the burner stand and set your kettle on it. I did that for months before I had the rig.
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Old 02-28-2007, 09:50 PM   #26
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Quote:
Originally Posted by Dude
I don't necessarily buy into this. You want as vigorous of a boil as possible to drive off DMS production.
Pretty sure it was your buddy Kai who I learned that from. Honestly, I don;t go any more hardcore than I do because I don't want to waste fuel. Once I get my sight glass installed, I'll be able to figure out my actual evaporation rate and then have a better sense of exactly how vigorous my boil really is. "Plenty," I'm confident the answer is.
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Old 03-01-2007, 04:17 PM   #27
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Quote:
Originally Posted by the_bird
Pretty sure it was your buddy Kai who I learned that from.
I'd like to read this. Do you remember where it is/was?

I don't know much about Kai--but I know he is ANAL about DMS. I'm sure if anyone knows about a hard boil it is him....
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Old 03-01-2007, 04:27 PM   #28
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I can't find it, and I'm not positive it was Kai - but it was something that stuck with me, because it was one of the brewers here whose information I internalize. Malliard reactions, IIRC. I'll look more later.

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Old 03-01-2007, 10:00 PM   #29
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http://www.homebrewtalk.com/showthre...ration+rate%22

Starting at post #6.

Does my memory friggin' rock, or what?

EDIT: Post #12 has some good information to remember, as well....
EDIT 2: I'm taking Post 12 for my sig...
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Old 03-01-2007, 10:42 PM   #30
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Quote:
Originally Posted by the_bird
http://www.homebrewtalk.com/showthre...ration+rate%22

Starting at post #6.

Does my memory friggin' rock, or what?

EDIT: Post #12 has some good information to remember, as well....
EDIT 2: I'm taking Post 12 for my sig...


Thanks for finding the post(s).

Ok...let's discuss this now.

Nowhere in that post does it say a vigorous boil is not good. He is stating too much heat too fast can scorch the wort. That is 100% true.

BUT...

You want a very strong boil to drive off DMS porduction--which means you should be boiling off 1-1.5 gallons/hour. If you aren't doing that--your beer will suffer.

Trust me, chill fast, and boil hard, and you won't get DMS. And even though you don't taste it in your beer, a trained judge may. I know a judge that can not only taste and smell diacetyl, but the ****er can see it too!!!!!

Just a hint from old uncle dude.
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