Originally Posted by learningmore
brrman, How much water did you begin heating at the start? How did you heat your strike water?
It took me forever to heat the stuff up- and I'm using a new gas range w/ "high-speed" large burners. I had about 4 gallons in my large 20 gallon aluminum pot and it struggled to make it past 150 deg. cel. thanks!
My strike water was 2.5 gallons. I heated that up separately. During the 60 minute mash I heated the 5 gal of sparge water. I am using a turkey fryer to heat my water. If you are having trouble getting the water to temp, I would separate it into more than one pot and try that way on multiple burners (or buy a turkey fryer).
Originally Posted by nathan
what kind of lauter mechanism do you have?
I did my first AG today as well and did the copper pipe manifold in the igloo ice cube marine cooler (also so I can 10g as soon as I can pick up a keggle).
When you were vorlaufing, (how's that for butchering the german, eh?) what did you do? I collected in a big glass pitcher and poured back in on a plastic container lid floating on top. seemed to work okay. I can really see the reason people buy pumps and set up stands, which I intend to do anyway, but I'm glad to be learning WHY. You rock my brother!
Awesome, man! Ain't it great to make beer from scratch!?
There were a couple places I had to improvise. I had no valve on my turkey fryer pot, which I used for my lauter. So I used oven mitts and actually picked up the pot and dumped the water into the cooler! LOL. Wasn't too bad. Dumping in the 5 gal of sparge water was a challenge but I got it.
When I vorlaufed I caught the runnings in the glass pitcher and poured it over a plastic lid top as well. Seemed to work pretty well.
Honestly - pumps and stuff are all fine, but the only thing I really noticed that I need to add to my procedure is get a valve on my lauter tun. I have 2 kegs waiting to become keggles, so I haven't bothered to add a valve to my turkey fryer pot.