twentynothing20
New Member
Ok, so I am planning out my first all grain brew. They guy at beer and grow in Chicago convinced me to get two 15 g kettles, one for the mash tun one for the boiling (Claiming its most sensible for large batches and doing different temps for mashing). I plan on making both 5 g batches and eventually 10. Here are a few questions of mine:
1) Upon reading alot of these forums it seems a cooler mash makes the most sense. Do I have to maintain a constant temp during my sparging in my kettle? I do have a false bottom on it. I feel like it would be pretty difficult to be fly sparging and trying to maintain my temp in the Mash tun (turning heat on and off/sparging). This brings me back to another question.
2) Will the depth of a 5g batch in a 15g mash tun with about a 3 inch false bottom be too low (and wide) to mash in?
3) When it comes to the sparge water I have an old 5g pot I'm using for holding the sparge water (I have one burner and I plan to brew outside, right now its cold). SO, Will it be a pain in the ass to keep the sparge water at its correct temperature AND the mash tun (Kettle) at its correct temperature? It seems like an effective solution would be two coolers for mashing and sparge and obviously the 15g kettle for the boil.
3) Should I just return the kettle and get a 10g cooler as my mash tun already?
If theres a way to improve my setup or give me solutions to my current setup up, please share. I appreciate the response
1) Upon reading alot of these forums it seems a cooler mash makes the most sense. Do I have to maintain a constant temp during my sparging in my kettle? I do have a false bottom on it. I feel like it would be pretty difficult to be fly sparging and trying to maintain my temp in the Mash tun (turning heat on and off/sparging). This brings me back to another question.
2) Will the depth of a 5g batch in a 15g mash tun with about a 3 inch false bottom be too low (and wide) to mash in?
3) When it comes to the sparge water I have an old 5g pot I'm using for holding the sparge water (I have one burner and I plan to brew outside, right now its cold). SO, Will it be a pain in the ass to keep the sparge water at its correct temperature AND the mash tun (Kettle) at its correct temperature? It seems like an effective solution would be two coolers for mashing and sparge and obviously the 15g kettle for the boil.
3) Should I just return the kettle and get a 10g cooler as my mash tun already?
If theres a way to improve my setup or give me solutions to my current setup up, please share. I appreciate the response