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I have a 36 gallon BIAB kettle that I'm making right now and am at the stage where I need a wort chiller. I'm just wondering what people think of me using a duda diesel b3-23a plate chiller to chill my wort without a pump (just gravity)?

3. Will an immersion chiller work? I'm trying to save some money by not using a pump. 4. If I have to buy a pump should I make a tangential fitting to whirlpool?

Or this one http://m.homedepot.com/p/Brinkmann-100-000-BTU-Propane-Gas-Outdoor-Cooker/202038918/ (I don't care about the frame just the actual burner part)

I have more questions for those willing to help. 1. Should I put a sight glass on it? 2. I got one of the head honchos at work to do the math to figure out how many btu's I need for a burner and it worked out to be 50,000 - 60,000 btu's. So my question is what does everyone think of the bayou...

Ya I'm just waiting for the burner to get the correct height

I decided to go 4" up from the bottom for the thermometer

Don't worry about me learning how to brew. I work with a guy that's own awards for his beers so he's going to teach me

I think I'll follow what most people are saying and ferment in carboys. I'm still going to try to ferment in the kettle/mash after I figure things out so don't go unsubscribing! The next question is, how far up from the bottom should I put the thermometer since I may want to do half size batches...

I should rephrase my question: "what if I were to put kind of a very fine false bottom on to collect the trub and yeast then pulled it up after primary fermentation". I'm asking questions to see if it's even possible. Otherwise I'm just wasting time and money.

It's going slow cause I'm only working on it on my half an hour lunch break. I have the drain done.

Sorry when I read it it just sounded uncalled for. I know that they ferment in different vessels so they can start a new batch in the brewhouse. I didn't know there were other reasons. Here's a pic of some of the fermenters I worked on. Too bad they don't explain the process well at my work they...

See the rings around the top and bottom edges on the tank? That's not only for the insulation/cladding but on the top one I'll be drilling holes and and welding bolts in with the heads of the bolts in where the insulation will be (the threads will stick up above the top of the tank so I can make...

I chose 36 gallons because there's a homebrewer at work that's always saying that his 50L system isn't big enough. I also wanted something as tall as wide. And since I'm making it myself why would I want to start with a small system then wish I made a bigger one after a year or two.. It's not...

Just cause my tank is that big doesn't mean I have to start out with batches that fill the whole pot (I think).

Ya I'm actually gunna go out and do that.. I'll be back in a couple years. Thanks but your addition to this thread is not needed

Other than a steam jacket, how could I heat a conical kettle/mash tun/fermenter? This could be a stupid question but couldn't I add the sugar straight to the fermenter (Open the lid and add it)? People have open fermenters so wouldn't opening the lid be the same thing just not for as long...

I'm thinking of using multiple bags if I find that it's too heavy. Is there no filter fine enough to put in the drain to try to keep the trub from draining into the bottle? I know that craft breweries use a tangential to whirlpool their trub to the centre of either their kettle or whirlpool but...

Thanks everyone. I was actually planning on bottling straight from the mash/kettle/fermenter so yes the trub will be a problem and I heard that letting the wort ferment on the trub for too long will be bad for it. Yes I will be making the lid screw down. I'm choosing to do this instead of buying...

I just don't see a point in changing to a different vessel just for fermenting. I like to simplify and I don't have a lot of room to brew