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Old 02-14-2009, 02:30 AM   #11
climateboy
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Originally Posted by Anthony_Lopez View Post
I dont think there is anything else for us to tell you if you don't want to listen to us... You will never keep your mash temperatures perfect with a direct fire system without a temp. controller. Using a mash tun that will keep the heat from escaping is what you should be looking at if you want to get it right without spending tons of cash. Judging by your other post about the gear your sister got you, you dont' need all the best things to make good beer.
Hey, Anthony, I'm just trying to kick ideas around, not being contrarian. MoreBeer was out of most of the things my sis was trying to get me, so I had to rejigger. While reconfiguring, I started looking over my options and tried to simplify.

I needed to hear that about the direct fire system. Thank you. Trying to put together an equipment list while learning the details of AG is not the easiest. For example, I thought I had it all right until the folks at Northern Brewer and elsewhere told me a 25' wort chiller would not work with a 5 gallon batch in a 15-gallon pot...that a 5 gallon batch in a pot that size would be to shallow. So that sent me running after a plate chiller, which adds even more expense...I think I don't need the plate chiller, but, you see, the mind is weak...
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Old 02-14-2009, 02:54 AM   #12
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you don't need a plate chiller. As far as I'm concerned, an IC works great. A 10-15 gallon pot, copper wort chiller, and a converted cooler is all you need as far as equipment goes to make award winning beer. Knowledge and technique is what makes good beer.

I definitely hear ya as far as trying to think things over, but I think my entire allgrain system cost less than a 15 gallon Blichmann.
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Old 02-14-2009, 03:28 AM   #13
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Quote:
Originally Posted by Anthony_Lopez View Post
you don't need a plate chiller. As far as I'm concerned, an IC works great. A 10-15 gallon pot, copper wort chiller, and a converted cooler is all you need as far as equipment goes to make award winning beer. Knowledge and technique is what makes good beer.

I definitely hear ya as far as trying to think things over, but I think my entire allgrain system cost less than a 15 gallon Blichmann.
That's really good to know (although for the record, I was thinking about a 10 gallon Blichmann, which is only equivalent to half a month's rent for me. Ha!).

Do you have any experience with weldless fittings? Do you think a 10-15 gallon MegaPot with a ball valve is a good idea? Or better to leave it undrilled?
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Old 02-14-2009, 12:00 PM   #14
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I have a 25' IC and a 15 gallon keggle and it cools the wort just fine. Hell, in the apartment I was actually cooling in a water bath along with the IC and that worked peachy keen.
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Old 02-14-2009, 03:42 PM   #15
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Quote:
Originally Posted by Anthony_Lopez View Post
You will never keep your mash temperatures perfect with a direct fire system without a temp. controller.
While I personally wouldn't recommend this approach or use it for myself, I have pointed out here before that Joe Formanek mashes on the stovetop (without a temp controller other than himself). He lauters separately though, I do think cleaning out the mash tun after the sparge and then boiling in it sounds like a long brew day.

So I guess what I am saying is that mashing on the stovetop may not be great but I think controlling the temperature, at least well enough to win a couple of Ninkasis, is possible.

 
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Old 02-14-2009, 05:17 PM   #16
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Originally Posted by remilard View Post
While I personally wouldn't recommend this approach or use it for myself, I have pointed out here before that Joe Formanek mashes on the stovetop (without a temp controller other than himself). He lauters separately though, I do think cleaning out the mash tun after the sparge and then boiling in it sounds like a long brew day.

So I guess what I am saying is that mashing on the stovetop may not be great but I think controlling the temperature, at least well enough to win a couple of Ninkasis, is possible.
Thanks for that, Remilard. I'm going through a big reorganization of the brew closet this weekend to see about space for the cooler, and then I'll weigh my options. Of all of the parts of this approach that sound the most daunting, I have to say that cleaning out the tun is high on the list. I'd be nervous about boiling any husks I missed.
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