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Old 02-13-2006, 05:29 AM   #1
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Default Brewing with propane deep frier.

Hello all. I purchased a large deep fryer a while back which I've never used and am contemplating using it rather than my stove for brewing. I think the wider flame will give me better results due to heat spreading. It seems brewing on the stove always tends to burn-in a little on the pot where the burner contacts due to it being much smaller than my brewpot. I can only assume this is having an effect on my finished product. So my question is wether or not anyone uses one of these for brewing and if so how difficult is it to maintain steady temperatures?

Thanks

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Old 02-13-2006, 05:39 AM   #2
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I got a turkey fryer for christmas and I'll never go back to the stove top. Liquid comes to a boil quicker and it is more vigerous than the stove.

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Old 02-13-2006, 05:51 AM   #3
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Ahh, that is what I have. Good news! Thanks for the confirmation

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Old 02-13-2006, 08:02 AM   #4
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Almost every all-grain brewer uses one, or at least propane burners, though there are some heavy-duty electric AG'ers out there. I certainly have no desire to ever brew indoors again (at least not in NC).

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Old 02-13-2006, 01:12 PM   #5
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I've never brewed indoors - always with propane and either a 5 gallon SS pot or a 7.5 aluminum. With my rate of boilovers my wife would kill me. My patio is nicely stained!!

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Old 02-13-2006, 03:02 PM   #6
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Lots of us use them and many of us maintain a good boil without frequent boilovers

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Old 02-13-2006, 03:28 PM   #7
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Quote:
Originally Posted by david_42
Lots of us use them and many of us maintain a good boil without frequent boilovers
I, unfortunately , am not one of those. I think it is a direct corrolation to the amount of homebrew I consume while homebrewing! That and I brew with somebody who's also brewing - and my daughter is usually "watching" so attention tends to stray.
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Old 02-13-2006, 11:36 PM   #8
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- He started homebrewing indoors
- He ruined the stove
- She bought a glasstop range and permenently banned indoor brewing
- He bought a propane cooker and took matters outside
- And they both lived happily ever after


Seriously, if you've always brewed on a range and never over a propane cooker, you have no idea what a "Full Wort Rolling Boil" actually looks like.

5 gallons of wort rocking and rolling in less than 20 minutes makes it a no-brainer.

And if you do experience a small boilover - a true rarity - you can just hose everything down (try THAT in the kitchen - I dare you!).


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Old 02-14-2006, 12:33 AM   #9
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Does this full boil even come in the winter? Outside?

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Old 02-14-2006, 12:43 AM   #10
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Quote:
Originally Posted by ian
I, unfortunately , am not one of those. I think it is a direct corrolation to the amount of homebrew I consume while homebrewing! That and I brew with somebody who's also brewing - and my daughter is usually "watching" so attention tends to stray.
hazards of the hobby!
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