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Old 09-19-2013, 10:11 PM   #11
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The only thing I do that requires my six gallon pot is brewing, so since last fall, I have had a single use pot. Prior to that, I was using a nicer four gallon stainless steel stockpot. That one still gets used for mashing, but also serves as a pot for stock, lobster boils, and an ice bucket for parties.

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Old 09-19-2013, 10:16 PM   #12
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Sous Vide cooker (large beef in there, going overnight).


Lobster Boil

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Old 09-19-2013, 10:46 PM   #13
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dunked chickens in hot water in mine so I could pluck them

wash it out well and made beer it is stainless steel

S_M

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Old 09-19-2013, 11:14 PM   #14
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Sous Vide cooker (large beef in there, going overnight).


Lobster Boil
http://www.youtube.com/watch?v=WX92SKmndEo
I've been wanting to do this myself!

I have a 5500 w element in my HLT, and a 4500 w in my BK. So it would be easy for me.

The issue is my husband. He thinks cooking in plastic (my bags via my foodsaver) can be an issue and will only eat things cooked in glass, or stainless.

I assume that you've done this a few times, and have no major brain damage to report?
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Old 09-19-2013, 11:32 PM   #15
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I assume that you've done this a few times, and have no major brain damage to report?
I'm probably the wrong person to ask about my own mental stability. I always answer crazy.
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Old 09-20-2013, 12:12 AM   #16
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Thanks again! I appreciate the differing responses. I am going to use it for now, just until I can decide on how large of a new pot I should purchase solely for brewing. I should have a good idea if there is any hint of cajun spice immediately after brewing. I may actually like it. I know there are a couple brews out there that intentionally spice it up (Cayenne Pepper Stout & Hydro Street Cayenne Pepper IPA)

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Old 09-20-2013, 12:29 AM   #17
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just until I can decide on how large of a new pot I should purchase solely for brewing.
the bigger the better
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A well made beer doesn't need time to age out off flavors, and you don't create off-flavors in the first place.

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Old 09-29-2013, 03:46 AM   #18
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60 quart minimum is what I am considering.

So far, I have only used my 'shared kettle' for strike and sparge water, and now plan to keep it that way to ensure not to impart any additional flavor during brewing.

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Old 10-01-2013, 03:34 PM   #19
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I cook lobster in mine every Thanksgiving.

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