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Old 11-27-2012, 06:36 PM   #1
ProfessorBrew
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May 2012
Wheeling, WV
Posts: 85



How many of you brew AG outdoors? I did my first outdoor brew session last month and my brewing friends were shocked that I was still doing all-grain on the kitchen stove. Does any one do that?

What are your set-ups like? Has anyone ever tried one of these two-tiered cookers?

http://www.amazon.com/King-Kooker-94...rds=sparge+arm


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Old 11-27-2012, 07:15 PM   #2
Aunt_Ester
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Jul 2011
Charlottesville, Virginia
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There are a couple threads on that cooker. Most of the complaints were about the size(smaller than expected) and that the stand for the propane wasn't connected.

I don't think a permanent set up like that is really necessary if you're just starting outdoors. I use a small economical floor burner And a cheap wooden barstool for gravity-fed transfers. Set up is a cooler, a bucket what spigot, and my 10 gal stainless pot. I drain from the cooler to the bucket ( so I can continue heating water in my pot) and then ultimately drain from my bucket to my kettle. There still some lifting, but it's a much better experience than the sticky linoleum scenario I had with brewing in a kitchen.


Note: I brewed all-grain indoors replete with full boil volumes with a 10 gallon pot for 2 years before I saw the light. My wife has never been happier that there aren't scalded wort stains around the coils of the stove


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There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.

 
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Old 11-27-2012, 07:21 PM   #3
duboman
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Jul 2011
Glenview, IL
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http://www.homebrewtalk.com/f51/all-rigged-up-315951/

Here's my outdoor 2-tier setup, works great!
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Old 11-28-2012, 10:10 PM   #4
TopherM
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Mar 2011
St. Petersburg, FL
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Here's my stand. Since this picture was taken, I've bolted a Blichmann burner and a gravity-fed 40 plate chiller to frame. I keep the whole shibang outside under a grill cover.

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Old 11-28-2012, 10:26 PM   #5
ThickHead
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Oct 2008
Atlanta, GA
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Quote:
Originally Posted by ProfessorBrew View Post
...shocked that I was still doing all-grain on the kitchen stove. Does any one do that?
All the time, whether it's 5 or 10 gallon batches. I have recently added a 13gal electric BK with a 5500w element though. I see no reason to take the party outside really. I much prefer brewing indoors (especially during winter).


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