I'm not new to extract brewing, but I am new to using a keggle. I bought it so I could up my batch size and get more bang out of my time commitment.
I thought it would be pretty straight forward, but I'm a little unsure about a few things.
1. False Bottom: There's sort of a false bottom connected to a pipe that angles to the bottom of the keg. Do I brew with this false bottom? My normal procedure would be to pour the cooled wort through a strainer bag into the bucket, but I won't be able to do that with 10 gallons. Will this false bottom act as my strainer bag?
2. Water: I typically would fill the kettle with 6 gallons of filtered water, but with moving to 12 gallons that would take forever. Do others use water from a garden hose or do they just fill it using filtered water or store bought water?
3. Gravity issues: I use the Blichmann Burner without the leg extensions, so after I cool the wort the 10 gallons will be too low to the ground to just drain into my buckets. What are people doing to creatively solve this problem without lifting 10 gallons of wort onto a table?
The plan would be to use BeerSmith2 to double my batch size and then split the cooled wort into 2 fermentation buckets and pitch my yeast.
Anything else I should be aware of?
I thought it would be pretty straight forward, but I'm a little unsure about a few things.
1. False Bottom: There's sort of a false bottom connected to a pipe that angles to the bottom of the keg. Do I brew with this false bottom? My normal procedure would be to pour the cooled wort through a strainer bag into the bucket, but I won't be able to do that with 10 gallons. Will this false bottom act as my strainer bag?
2. Water: I typically would fill the kettle with 6 gallons of filtered water, but with moving to 12 gallons that would take forever. Do others use water from a garden hose or do they just fill it using filtered water or store bought water?
3. Gravity issues: I use the Blichmann Burner without the leg extensions, so after I cool the wort the 10 gallons will be too low to the ground to just drain into my buckets. What are people doing to creatively solve this problem without lifting 10 gallons of wort onto a table?
The plan would be to use BeerSmith2 to double my batch size and then split the cooled wort into 2 fermentation buckets and pitch my yeast.
Anything else I should be aware of?