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Old 01-29-2013, 06:30 PM   #11
Bobby_M
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Aug 2006
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You're pretty brave trying to direct fire a tun that big. I think you're going to have some scorching issues.
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Old 01-29-2013, 07:21 PM   #12
Chamuco
 
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Quote:
Originally Posted by SpikeBrewing

Not US made. I think they import from the same place as the stout guys (if I'm not mistaken).
Yeah, you are right on that, my mistake. I called them and they import from China, like most others.....
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Old 01-30-2013, 07:24 PM   #13
dye4me
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Oct 2011
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I looked at glacier tanks and they wanted almost $300 to ship Three burners to me, wound up shipping to Montana 40 mins away, it only cost $60. After their lack of help to get me a better shipping rate to my door, im less then enthused about going back to them to have to travel to another country pick up my stuff or get screwed hard on shipping.

As far as direct firing something this big, yes I'm worried about scorching, but it seems many others have gone this way, however I think I will be using a little more space between tun and flame then most people appear to do, and of course recirculate like my beers life depends on it cause it dose. Failing that I can always add something electric or another form of heat exchange, but i did that on the last one and for the amount i use it to make my simple little beers, I wish I had gone direct fire with recirc to begin with. However as always I do like other peoples opinions on other options for anything I do.

 
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Old 01-30-2013, 07:32 PM   #14
NewJersey
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Oct 2012
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uuuunh!

all you guys with these huge setups make me SO JEALOUS!!!

5 gallons at a time just goes too fast!

 
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Old 01-31-2013, 07:38 AM   #15
ZymurGuy
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Jul 2009
Garden Grove, CA
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I have the Blichmann 55 gal with false bottom for my mash tun and love it. I direct fire with a 23-tip natural gas burner and manage it with a BCS-460. I've done very light pale colored beers in it and have never had a scorching issue. I recirculate the entire time of the mash and the burner will just kick in for maybe 10-15 seconds every few minutes to maintain temp. Not sure of the exact timings as I just let it do it's thing now. Before I implemented the BCS, I was surprised as to just how much temp the mash dropped. I assumed with that much grain it would be very stable, but that didn't end up being the case (for me anyway).

I've mashed 150 pounds of grain in it, but won't ever do that again. The most I'll do now is around 130. Most grain bills run between 90 - 120 lbs.

 
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