skidaddytn
Well-Known Member
I've only done 2 ag batches and have not built up much in the way of pots or equipment yet. I use a 7.5 gallon bayou classic turkey fryer for the boil, and a SS 5 gallon pot inside on the stove to heat the strike & sparge water...
If I complete the entire sparge before starting a boil, it takes that 55,000 btu turkey fryer nearly 45 minutes to bring it from 150-170 to boil... I can't imagine how long it would take to boil 6.5 gallons of cold tap water in the thing, but I sure would not have the patience. My flame looks blue, but I'm no expert on adjusting it for maximum heat. I try to adjust it so the blue flame can be seen barely jumping the bottom edge of the pot. Any suggestions here? Or should I be getting ahead of the game by starting to heat it while the sparge is only partially done?
If I complete the entire sparge before starting a boil, it takes that 55,000 btu turkey fryer nearly 45 minutes to bring it from 150-170 to boil... I can't imagine how long it would take to boil 6.5 gallons of cold tap water in the thing, but I sure would not have the patience. My flame looks blue, but I'm no expert on adjusting it for maximum heat. I try to adjust it so the blue flame can be seen barely jumping the bottom edge of the pot. Any suggestions here? Or should I be getting ahead of the game by starting to heat it while the sparge is only partially done?