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I got a 10 gal last Christmas and it suits me fine for 5.5 gal batches. (Aluminum $49.00) I decided I was not a good enough brewer yet, nor can I drink enough beer to do 10 gal batches. Bottling 10 gal at a time would also suck. One day, I will be kegging and have my process down and...

This is what I do. except when I get to 130, I drop the pump in ice water and it takes about 10 min to get to 60 deg.

I brewed this past weekend and chilled from boiling to 60 in 15 min, with my recirculation setup. After flame off, I set my boil pot in my swimming pool, (I built a trivet to set it on). I recirculated pool water (90 deg). with my submersible pump, thru the IC. After 5 min. temp = 130. Then I...

Check this thread out first. Also google "prechiller vs recirc"

I do something similar to this I run tap water thru the chiller till I reach about 130. ( 5-6 min.) Then I switch the water source and use a fountain pump to recirculate ice water from my ice chest. These days I need 3-10# bags of ice. I get down to 62 (from 130) in about 15 min.

I have a carpet remnant rapped around for insulation. Currently Crashing an IPA.

I've been keeping very detailed notes of my brew days. I made my own spread sheet to help me figure out and verify the temps, volumes, timing and all. I've finally got BS setup to match my actual's, but it took a few brews to get there.

What's the model number on that igloo cube ? That rocks !

It's hot here too. I got the "blue" tubs from Lowes. Put ferm bucket inside. Fill with water. Rotate frozen water bottles. Maintain the tub water temp to the ferm temp you want. The temperature of the water in the tub, is very close(within a degree) of the contents of your fermenter. At...

Yes, siphon half or so and then pour the rest. That's what I do with my 10 gal pot.

I scrape it back in. But I'm kind of particular about keeping the gear clean.

http://www.webstaurantstore.com/backyard-pro-outdoor-range-patio-stove-with-hose-guard/554BPHP17.html I got this one last Christmas The pot sits about 1/2" above the outer ring. Wind is not an issue. I can get my mash water into my MT in 10 minutes from flame on. About 10 minutes to boil...

I take it is not an auto siphon. Fill the tubing with water / starsan mixture and start the siphon that way.

My first 17 batches were all partial boils. Extract then mini-mashes and topping up with 1.5-2 gals. Every batch had that "off" flavor. Since then, with the changes I made, My last 4 batches have been remarkably better. NOW: I have a 42 quart pot to do full boils. I have a big propane...

That does look a lot easier and safer. I will probably go that route in the future

I'm going to wash some 007 next week. First attempt. If the yeast settles out first and the trub layer on top of that, then why not just decant the trub away from the yeast layer ? Would this process work ? ( I use a bucket primary ) Step 1) Add water to bucket - Swirl - rest Step 2)...

I think I might spring for this. I want to convert to NG, and from my understanding, the banjo burners work best for that. The Bayou stuff gets bad reviews for poor workmanship and broken legs on delivery. This one looks more compact and the burner is closer to the pot.

Anyone here familier with or purchased one of these ? http://www.webstaurantstore.com/backyard-pro-outdoor-range-patio-stove-with-hose-guard/554BPHP17.html

OR, you can take a "length" of rope or speaker wire and wrap it around your mandrel first to determine and mark the start / end points. Then start your copper coil at the upper start point and wrap around down to the half point at the other mark.

I'm in