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Old 02-21-2011, 04:50 PM   #41
J-Malone
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Feb 2010
Dickson, TN
Posts: 316
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Any chance we could get the measurements? I am in the process of gathering and drawing designs for a Brutus build of my own and this has become my new favorite!

Thanks,

JM
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Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)

Cold Conditioning: English Pale Ale (Yorkshire Square yeast)

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Old 02-21-2011, 05:24 PM   #42
psyphinx
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Jul 2006
Saint Louis, MO
Posts: 24

Quote:
Originally Posted by J-Malone View Post
Any chance we could get the measurements? I am in the process of gathering and drawing designs for a Brutus build of my own and this has become my new favorite!

Thanks,

JM
Which measurments do you need?

 
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Old 02-21-2011, 08:22 PM   #43
J-Malone
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Feb 2010
Dickson, TN
Posts: 316
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I am literally in the infant stages of this, so anything about the basic dimensions would be great.

What size and type of steel did you use?

I am planning to use the same burners (BG12) and wondered how you hard plumbed them? Any special orifice required or did you just pipe it into the elbow?

Thanks again,

JM
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Cold Desert Brewing Company

On Tap: Berlinner Weiss (still...lol), Dickson County Pale, Evil Twin Clone (Hoppy Amber)

Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)

Cold Conditioning: English Pale Ale (Yorkshire Square yeast)

In the queue: Munich Helles, Standard American Lager (My Fizzy, yella beer try), APA (10g split batch using diff yeast), ABA (Hoppy 7-8%, Imperial Janets Brown??? maybe), Saison (using WLP670 American Farmhouse), Terrapin Hop Karma Brown IPA Clone

 
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Old 02-22-2011, 02:19 PM   #44
psyphinx
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Jul 2006
Saint Louis, MO
Posts: 24

Quote:
Originally Posted by J-Malone View Post
I am literally in the infant stages of this, so anything about the basic dimensions would be great.

What size and type of steel did you use?

I am planning to use the same burners (BG12) and wondered how you hard plumbed them? Any special orifice required or did you just pipe it into the elbow?

Thanks again,

JM
Ill get all that info for you this upcoming Sunday and post back. I keep my brewstand at the local homebrew shop I work at part time but I dont have another shift until Sunday. More than happy to help out a fellow brewer/brutus builder.

 
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Old 02-22-2011, 02:43 PM   #45
J-Malone
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Feb 2010
Dickson, TN
Posts: 316
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Quote:
Originally Posted by psyphinx View Post
Ill get all that info for you this upcoming Sunday and post back. I keep my brewstand at the local homebrew shop I work at part time but I dont have another shift until Sunday. More than happy to help out a fellow brewer/brutus builder.
Thanks! I appreciate it...
__________________
Cold Desert Brewing Company

On Tap: Berlinner Weiss (still...lol), Dickson County Pale, Evil Twin Clone (Hoppy Amber)

Fermenting: McFearless IPA (Apollo/Summit Hop Monster!)

Cold Conditioning: English Pale Ale (Yorkshire Square yeast)

In the queue: Munich Helles, Standard American Lager (My Fizzy, yella beer try), APA (10g split batch using diff yeast), ABA (Hoppy 7-8%, Imperial Janets Brown??? maybe), Saison (using WLP670 American Farmhouse), Terrapin Hop Karma Brown IPA Clone

 
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Old 02-23-2011, 06:00 AM   #46
jaredwhite
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Feb 2010
Orange City, Iowa
Posts: 11

I have those same burners for my build. I haven't actually started building yet...just collecting everything to do so. So I have a couple questions: How far away from the kettles did you mount the burners and about how long does it take for them to bring your wort to a boil?
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Old 02-23-2011, 02:36 PM   #47
psyphinx
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Jul 2006
Saint Louis, MO
Posts: 24

Quote:
Originally Posted by jaredwhite View Post
I have those same burners for my build. I haven't actually started building yet...just collecting everything to do so. So I have a couple questions: How far away from the kettles did you mount the burners and about how long does it take for them to bring your wort to a boil?
They are about 6-7 inches from the bottom of the kettles. I've only done one batch on it so far and I didnt take notes on how long it took to come to a boil. That said I didnt notice it being any longer or particularly shorter than any other batch Ive done. Next time I brew (this saturday) Ill try and remember to time it.

 
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Old 03-18-2011, 03:49 PM   #48
Steelers77
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Feb 2009
Janesville, WI
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Do you have a pilot on the burner? If not are you manually lighting the burneres when needed?
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Old 03-24-2011, 05:48 PM   #49
psyphinx
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Jul 2006
Saint Louis, MO
Posts: 24

Quote:
Originally Posted by Steelers77 View Post
Do you have a pilot on the burner? If not are you manually lighting the burneres when needed?
The mash tun burner and hot liquor tank burner have standing pilots that are lit throughout the brewday.

 
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Old 03-27-2011, 05:26 PM   #50
Dirty
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Jan 2010
Olathe
Posts: 151
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Sooo. What ever happened to those keggles after you went high-end? Sure hope there not laying around feeling neglected. That would be terrible.

Rock Chalk

Chris

 
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