I have a similar question to the OP, but more around durability and size-to-performance considerations. I'm looking for a setup that could take heavy use (potentially in a Brew-on-premise application), without the pain of dealing with the internal surfaces on keggles.
Also, what's the driver (other than space) on a taller kettle vs. a wider kettle (both for mash and for boil)? I'm more concerned with heating speed and utility efficiency than use of space. I'd think a shallower, wider kettle with an aluminum plated bottom would heat faster, and would work better for a whirlpool. A taller kettle might be better for a mash tun, since the false bottom would be smaller and the grain bed would make for a better filter. Since I'm looking at HERMS for the mash tun I'm not worried about direct fire efficiency.
I have a similar question to the OP, but more around durability and size-to-performance considerations. I'm looking for a setup that could take heavy use (potentially in a Brew-on-premise application), without the pain of dealing with the internal surfaces on keggles.
Also, what's the driver (other than space) on a taller kettle vs. a wider kettle (both for mash and for boil)? I'm more concerned with heating speed and utility efficiency than use of space. I'd think a shallower, wider kettle with an aluminum plated bottom would heat faster, and would work better for a whirlpool. A taller kettle might be better for a mash tun, since the false bottom would be smaller and the grain bed would make for a better filter. Since I'm looking at HERMS for the mash tun I'm not worried about direct fire efficiency.
Durability wise anything stainless will work just fine.
The tri-clad bottom kettles actually heat slower than single layer kettles. We've also done heating tests with our kettles vs keggles. Keggles take longer because of the thicker materials.
IME, with the right burner, used the right way, the time difference you're talking about is negligible. I've been able to get more wort to a boil in my keggle than another brewer in an aluminum kettle. Two different make/model burners were used which helps to indicate how it's more burner dependent than kettle/keggle.
BTW, I don't even mind if it takes a few more minutes (if that) to heat up in my keggle compared with a thinner walled kettle. Durability of keggles is almost legendary. Thin wall kettles, not so much. As a test, kick both as hard as you can and see which one is deformed.
I still want to know what was meant by the original comment I posted about... "without the pain of dealing with the internal surfaces on keggles."
I'll go out on a limb and point out the "return" at the top of the typical keggle wall that has no counterpart on a kettle. It can cause some issues, albeit minor for the most part...
Cheers!
The typical thin wall stainless you find in many kettles/pots is not as sturdy as what you find in keg construction. Even a Blichmann kettle isn't as strong.
I'm a fan/advocate of keggles due to being able to customize them 100%. Not something you can do with pretty much all other kettles I've seen. You're always locked into some configurations that you might not want.
I have my oxy acetylene torch where I live once again. So, there's tons more I can do to customize my keggles (current and future). I also have the ability to bend my own 1/2" OD stainless dip tubes. I know most brewers don't go this far into making their hardware (most just buy their stuff or do minor fabrication). I'm more of a fan of doing things that I can.
I still want to know what was meant by the original comment I posted about... "without the pain of dealing with the internal surfaces on keggles." IME, there's no difference between keggles and kettles... With the exception, maybe, that kettles [inside] are more shiny... IMO, NBD. I've shined up keggles really nice without too much effort. So the outside of a keggle can be just as finished/polished as any kettle out there.
As a test, kick both as hard as you can and see which one is deformed.
If that's the case, then [IMO] he's a p***y... It doesn't take much effort to trim that down to a very small amount. I did it in my BK, but left more on the MLT so that there was less heat loss and such.
My favorite is the home fab kettle, The thickness is awesome, even though it's too heavy to move around.
Is there any advantage to a triclad pot ( mega pot) verses a single layer pot ( stout blicmen) for boiling wort thanks in advance
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