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Old 09-29-2012, 11:35 PM   #1
menerdari
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Default enough is enough, and a question?

I have tried various methods including wrapping my brew pot in aluminum foil.
The best I can come up with is about 1/2 gallon/hour boil off rate.
I get a poor hot break if any, this is on my gas stove.
Time to step up to a turkey fryer. The one I am looking at comes with a 30 qt. aluminum pot.
What do I have to do to the pot before brewing in it?

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Old 09-29-2012, 11:39 PM   #2
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Quote:
Originally Posted by menerdari View Post
I have tried various methods including wrapping my brew pot in aluminum foil.
The best I can come up with is about 1/2 gallon/hour boil off rate.
I get a poor hot break if any, this is on my gas stove.
Time to step up to a turkey fryer. The one I am looking at comes with a 30 qt. aluminum pot.
What do I have to do to the pot before brewing in it?
If it's aluminum, boil water in it to get it with a oxide layer on it. Then don't use any abrasives on it, to clean it, because it'll scratch off that layer. It will turn your shiny pot sort of gray-ish.

I have heard that some of the new turkey fryer burners have safety features now that mean they shut themselves off at times, or can't keep a big flame. Maybe check into that, just to make sure.
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Old 09-29-2012, 11:44 PM   #3
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Fill it with water, and boil the water for about an hour to oxidize the surface.
Hint. Measure the amount of water you boil off in that hour so you can estimate the boil off rate.
Another hint. When boiling wort, either use some fermcap-s to keep the foam under control, or watch it like a hawk at the start of the boil, and after adding hops.

-a.

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Old 09-29-2012, 11:45 PM   #4
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Bayou Classic still rocks. In fact, they have actually stepped into the beer brewing world and offer beautiful kettles with valves and thermometers. Welcome to the world of BTUs.

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Old 09-29-2012, 11:46 PM   #5
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My turkey fryer has a 20 min timer on it other than that it was the best move I ever made was going all grain

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Old 09-29-2012, 11:55 PM   #6
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Originally Posted by Yooper View Post
If it's aluminum, boil water in it to get it with a oxide layer on it. Then don't use any abrasives on it, to clean it, because it'll scratch off that layer. It will turn your shiny pot sort of gray-ish.

I have heard that some of the new turkey fryer burners have safety features now that mean they shut themselves off at times, or can't keep a big flame. Maybe check into that, just to make sure.
I have actually read some reviews on this fryer, some by home brewers.
It does have a shutoff switch but can be easily bypassed. (being an electrician makes that a piece of cake )
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Old 09-30-2012, 03:46 AM   #7
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I bought this one: http://www.amazon.com/Bayou-Classic-...=bayou+classic

And got an 8 gallon pot for my boils. Both together were under $100 and both are BC.

If you have the money to spare, do yourself a favor and get a Blichmann burner. They take the super BC one, clean it up and put a better shielding on it. Worth the money as it is much easier to regulate and keep a solid flame.

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Old 09-30-2012, 04:54 AM   #8
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I do full boils on an electric stove. If you feel your boil isn't strong enough just split your batch into to pots and boil them both. Then combine your wort into the same fermenter. Just a suggestion.

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Old 09-30-2012, 05:09 AM   #9
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Bayou Classic still rocks. In fact, they have actually stepped into the beer brewing world and offer beautiful kettles with valves and thermometers. Welcome to the world of BTUs.
Own one. Kicks ass. The Only difference between them and a Blichmann is the sight glass. I brew BIAB 5 gallon batches from mine. On a restaurant burner (avail on line).
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Old 09-30-2012, 05:44 AM   #10
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Pic of my aluminum getting with that oxidation they are talking about. I usually just use hot water and a wash cloth to wipe it out afterwards. Never used anything else other then some dish liquid.

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