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Old 11-13-2008, 07:54 PM   #1
mangine77
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Default What is the minimum size kettle for all grain boils?

7.5 or 8 gallon right? I've read all the aluminum vs. stainless steel debates but how many people have actually used the turkey fryer kettles without burning or scorching the wort?

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Old 11-13-2008, 07:56 PM   #2
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You can go that small, but my personal preference would be no smaller than 10 gallons. You could be boiling 7-8 gallons depending on your evaporation rate and I like to have a little wiggle room to avoid boilovers, etc.

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Old 11-13-2008, 07:59 PM   #3
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I've done 5 gal batches on 8gal pot w/no problems. you babysit when it comes to boil and set it from there.

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Old 11-14-2008, 03:01 AM   #4
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I do 5 gallon batches right now with a 7.5 gallon aluminum turkery fryer. I usually start with 6.5 gallons of wort and I really do have to watch for boilovers, it's close.

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Old 11-14-2008, 03:24 AM   #5
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5 gallons - if you brew 2.5-3 gallon batches. Just to remember that there are options, and some of them don't require giant equipment... you could also use 2 5 gallon pots at the same time.

I like my 10 gallon thick restaurant-grade aluminum pot for full boils of 5-5.5 gallon batches.

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Old 11-14-2008, 03:56 AM   #6
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I start with 7.4 gallons and boil it down to 5.3 so that I can get 5.0 in the fermentor. SO, in this case I NEED to have a 10 gallon or larger kettle. I have a 15.5 keggle, and it works nicely. Ideally, you would have a 10 gallon kettle or better.
Also, I have never heard of, or experienced scorching wort in a turkey fryer... I have never heard of this phenomenon either. Why would it be any different than using a SS kettle?

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Old 11-14-2008, 12:22 PM   #7
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I would say to get a 10 gallon pot at a minimum. It wouldn't be much more expensive than an 8 gallon, and it will give you some extra space. In retrospect, I definitely wish I had paid the extra 20 bucks for the 10 gallon version of my pot... From what some others have said, being able to collect extra runnings during your sparge will allow for better efficiency since you can boil off more water to get your target OG.

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Old 11-14-2008, 12:42 PM   #8
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Quote:
Originally Posted by The Pol View Post
Also, I have never heard of, or experienced scorching wort in a turkey fryer... I have never heard of this phenomenon either. Why would it be any different than using a SS kettle?
Scorching wort is commonplace when doing extract as the syrup will settle to the bottom of the pot when you initially add it. My first batch in my fryer kettle ended up getting scorched. All I did for the next batch was to shut my flame off till I was sure the extract was distributed in the water and fired it back up.
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Old 11-14-2008, 12:43 PM   #9
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Oh, I didnt know that we were talking about scorching malt extract, I thought we were talking about scorching the wort during the boil... like as in AG. Woops.

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Old 11-14-2008, 12:55 PM   #10
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If you're trying to figure out what to buy, spend a little extra and go with the 10 gallon. As others have said, it will make your life a lot easier.

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