Mikelush78
Member
- Joined
- May 30, 2013
- Messages
- 17
- Reaction score
- 0
Well I have been brewing with a turkey fryer for a year now and wanted to up my game to be able to brew 10 gallon batches now. Got a keg this weekend and cut the top off it to use it as my kettle. No drain valve on it yet but that is soon to come with a false bottom.
My question to others that brew with a keg kettle, how do you chill your wort? The keg stays so hot for so long is the reason for my question. In my aluminum turkey fryer i could cool my wart from boil to 75 degrees in 20 - 30 min based on the time of year here in NY. Do you keep the wort in there and chill or do you put it in other containers and chill it?
I have a copper wart chiller i made but im guessing i need to make a bigger one or do some other way to chill my wort easier
Also I am going to buy a Blichmann Floor Burner with Blichmann Burner Leg Extensions - 24" good purchase?
I use a cooler for my mash tun, works well for me...
Anything im missing for upgrading? also any suggestions since i'm upgrading?
Thought I should ask you vets here before dive in with anything!
My question to others that brew with a keg kettle, how do you chill your wort? The keg stays so hot for so long is the reason for my question. In my aluminum turkey fryer i could cool my wart from boil to 75 degrees in 20 - 30 min based on the time of year here in NY. Do you keep the wort in there and chill or do you put it in other containers and chill it?
I have a copper wart chiller i made but im guessing i need to make a bigger one or do some other way to chill my wort easier
Also I am going to buy a Blichmann Floor Burner with Blichmann Burner Leg Extensions - 24" good purchase?
I use a cooler for my mash tun, works well for me...
Anything im missing for upgrading? also any suggestions since i'm upgrading?
Thought I should ask you vets here before dive in with anything!