Wow. I didn't expect so much good advice. Thought I'd be lucky to get one response, tbh. I really appreciate
A lot of it's reassuring. I see the sense of the fermenters and the bottle cappers (to kegs!). The hard decision is mulling over the bichmann burner. I really admire that they put thought into their customers using something and liking it. It looks like a beautifull constructed burner compared to others that look flimsy. The cost is so high though, and from what their own chart says, their propane use isn't as efficient as a turkey roaster. If it's simply a time factor, then I can imagine sitting out there for a good part of the day boiling rather than charging through the process as fast as possible, especially if the costs are that much lower upfront and continuously. Or am I totally thinking wrong here? Are the turkey one's sturdy enough to do the job safely for some time to come, and are they more propane efficient than the bichmann as bichmann's chart suggests?
Thanks again, I really appreciate it!