dime1622

Recipes 

Okay, so I just got a $100 VISA gift card, and I want to put it toward brewing equipment. Right now, I do AG brewing at a friend's house, but at home I only have the equipment to do extract brewing. I brew in a 16 quart stock pot on an electric stove. I ferment in a bottling bucket, and bottle my beers (I can't keg until the basement is done and I have a place to put a keezer).

I'm thinking I may go with a 40 quart thick-walled aluminum stock pot and a propane burner. At least this way I can avoid boil-overs, heat the water faster, and do some partial mash or BIAB brewing. I'll build an MLT in a couple months, then be practically ready for AG at home.

Your thoughts?

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Primary: None
Secondary Chimay Blue clone
Bottled: Black IPA
Kegged: Hefeweizen
On Deck: Sweet Stout

hamiltont

Recipes 

Sounds like a plan... Cheers!!!

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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Rivenin

Recipes 

turkey fryer kits are cheap and would come majorly in handy, but then you will also need a wort chiller. unless you want to get into no chill brewing

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RAINYDAY BREWING COMPANY
Lake Oswego, OR - EST 2010
120v Brutus 20 build
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Taypo

Recipes 

Brinkmann Turkey Fryer with a pretty good 7.5 gallon aluminum pot: $60 - $70 bucks at HD
Better Bottle: $25 - $30 bucks.
Done

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Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,

ShakerD

Recipes 

Your plan sounds good to me but maybe a keggle and a burner might be a better idea. It will give you future ability to move to 10g batches and will still work now.

My thoughts are once you go BIAB and embrace the simplicity of it, you will never go back.

dime1622

Recipes 

I have access to two immersion chillers - my neighbor's and my AG partner's, so I'm good on that for now

__________________
Primary: None
Secondary Chimay Blue clone
Bottled: Black IPA
Kegged: Hefeweizen
On Deck: Sweet Stout

makomachine

Recipes 

What do you have for fermentation temperature control? My single biggest leap in better beer was getting that nailed down, but full volume boils is a great use as well!

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Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
Bottled: Nada!
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld

dime1622

Recipes 

I have a basement that's a constant 67-68*. The fermometer on my hefe read 72 at 24 hours in, but that was the highest it got. Other beers with less vigorous fermentation have only hit 70-71. I am only brewing ales, and the yeasts I use tolerate temps through the mid-70s to low 80s.

__________________
Primary: None
Secondary Chimay Blue clone
Bottled: Black IPA
Kegged: Hefeweizen
On Deck: Sweet Stout

dime1622

Recipes 

So here's a question - I've been looking at a 42 or 40 quart pot, but then there are also 30 quart pots that might work. However, those 30 quarts are only 7.5 gallons, and that's to the very top. Better to go with 40/42?

__________________
Primary: None
Secondary Chimay Blue clone
Bottled: Black IPA
Kegged: Hefeweizen
On Deck: Sweet Stout

mmonacel

Recipes 

Get the 40 or 42. You'll be watching for boilovers (and potentially dealing with them) far more than you'd ever want to. That way you can focus on other tasks or potentially even have some downtime during your process. It's very much worth the extra $.

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"Goin' downtown to the disco, gotta do it right away. Got a funky thing to get into, gonna blow my blues away!"