I was at Wally Worl last night scoping out some 4 gal kettles for stove top partial batches when I stumbled across a turkey fryer 735 gallon set up for $20 more. Full boils here I come.
My question is, I know I have to oxidize it by boiling water in it for 30 mins, but does it matter what kind of water I use? I will be using store bought spring water to brew (the water from the tap here in FL taste like dirt) but will tap or hose water suffice for oxidizing?
Also, I'll be getting a wort chiller (copper or steel). Is it good practice to dip that thing in there as well? I know to sanitize I put it in for the last 15 mins of the boil but what about initially using it?
Thanks guys!
My question is, I know I have to oxidize it by boiling water in it for 30 mins, but does it matter what kind of water I use? I will be using store bought spring water to brew (the water from the tap here in FL taste like dirt) but will tap or hose water suffice for oxidizing?
Also, I'll be getting a wort chiller (copper or steel). Is it good practice to dip that thing in there as well? I know to sanitize I put it in for the last 15 mins of the boil but what about initially using it?
Thanks guys!