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Old 04-25-2009, 06:54 PM   #1
tireater
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Default Calibrating brew pot...

What's the best way to mark gallons on an alum. brew pot...?


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Old 04-25-2009, 07:10 PM   #2
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I prefer to measure the depth with a tape or yardstick. It's easy to calculate a conversion factor for most any kettle. I know the volume beneath my false bottom and that constant is easy to figure in. You can fill the kettle with a known volume, measure the depth and back into the factor as a cross check. I don't worry about the ribs in the keggle and just assume it's uniform. Minor difference IMO. I always have a pocket calculator handy, so using the factor is very easy. I'm sure marking the inside of a pot would also work too, but I don't know how easy it would be to read the marks. A lot of guys use a marked off dip stick. Those are easy to make too.


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Old 04-25-2009, 07:17 PM   #3
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Quote:
Originally Posted by tireater View Post
What's the best way to mark gallons on an alum. brew pot...?
Light sabre.
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Old 04-25-2009, 07:30 PM   #4
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I was thinking about filling it a gallon at a time...and center punching at each gallon...Inside or outside...?
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Old 04-25-2009, 07:31 PM   #5
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Just drill a hole to mark every gallon, just scribe in
between for the quart and half gallon
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Old 04-25-2009, 07:32 PM   #6
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I was thinking about filling it a gallon at a time...and center punching at each gallon...Inside or outside...?

Both sides is probably best, no?
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Old 04-25-2009, 07:35 PM   #7
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The correct answer was...
Careful! A center punch can go thru a cheap alum turkey fryer pot on the first hit...
Gracias por nada...

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Old 04-26-2009, 12:20 AM   #8
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I filled mine a qt. at a time and marked the level with a sharpie. Then I used a dull cold chisel to tap a short line at each qt. and a long line at the gallon points from the inside.
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Old 04-26-2009, 12:23 AM   #9
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How about a calibrated stick? Pour the water in 1G at a time and once it settles, use a dowel rod and mark each gallon on the rod.
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Old 04-26-2009, 12:24 AM   #10
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Quote:
Originally Posted by luvmy40 View Post
I filled mine a qt. at a time and marked the level with a sharpie. Then I used a dull cold chisel to tap a short line at each qt. and a long line at the gallon points from the inside.
+1 on this one. Personally i just calibrated my spoon. I notched in at each gallon/ 1/2 gallon line. When i need to see how much is in i just put the spoon in. I only do this for preboil up to the last 10 minutes. The scratches make nice place for microbes so for the carboys, i calibrated with glassetch. Works like a champ


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