Is anybody else still using the bucket-in-bucket system?
Seems like every post I read involves mashing and lautering in a converted cooler. Am I the only one around who mashes in a pot on the stove and lauters in a double bucket?
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Planning: Wilhoit Springs Bitter; apple-plum hard cider
Brewing: Nuttin'!
In glass:Wilhoit Springs IPA(dunkles); Grain alcohol & Rainwater beer; Obfuscatator Doppelbock; Jamil's Ordinary Bitter; Dun Ringill Scottish 80/-; Bohumbug Pilsner; several strong ciders
On tap:Wilhoit Springs Bitter; Mac Cumhaill Breis Tiubh Stout; cider; soda water
I am new to AG brewing, but I did my first 5 or so batches using this method. At best I could get 55% eff. I think the reason for this was all the heat I would lose in the transfer. The real kicker to make the switch to a cooler was when I added too much hot water to the LT and hot wort pushed up between the buckets, about a gallon. Man the wife was ticked...I was mopping sticky wort for a week.
I dont know since Im a newbie but would like to learn your method as im a little low on funds to build a MLT right now with 2 kids a mortgage and these home heating and gas prices. Can you explain your method to me and Ill join you in your lonely method. Much appreciated.
I do not recall ever seeing anyone post about it, so I'll say:
Yes!
A long, long time ago in a galaxy far far away, I did two batches with a system like that. I thought it was a PITA. But if it works for you, no reason to change!
I didn't do bucket in bucket, but I did mash/lauter in a bucket with false bottom and a spiggot. Got around 75%. Then I bought my kegs and built a tower.
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I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.
I dont know since Im a newbie but would like to learn your method as im a little low on funds to build a MLT right now with 2 kids a mortgage and these home heating and gas prices. Can you explain your method to me and Ill join you in your lonely method. Much appreciated.
I had the standard two bucket starter kit that I converted by drilling 3/16 holes "uniformly" over the entire bottom of the bucket without the spigot. I would insert the false bottom bucket into the bucket with the spigot. With the mash in the bucket I would do a standard batch sparge and let the runnings flow into the brew pot. I think it would work better if you used a false bottom in the bucket with a spigot. Maybe even wrap it with some insulation and use it to mash in as well.
If I'm not mistaken, William's Brewing actually sells this type of set up as their AG option. I believe it also includes some type of insulated cover that fits over the whole assembly. Might be worth looking into for those going this route to help maintain proper temps.
__________________ Primary: Nothing Secondary 1: Air Secondary 2: Air Kegged: Stout, Blonde Ale Bottled: Dust Upcoming: APA, Summer Ale
I never seriously considered the bucket-in-bucket system after realizing how easy and cheap it was to make a cooler mash tun. It just seemed like such a PITA to have any semblance of temperature control. I mean, what's the advantage other than it maybe being a couple dollars cheaper?
Is anybody else still using the bucket-in-bucket system?
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