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^^^ ooooo, that's a good idea! The recipe says it'll be around 9%, but I'm trying to see if I can beat that marker.

those numbers look pretty sound to me! Thanks.

so if I'm doing my math right, 1qt/per gallon, 23qt's would be around 5ish gallons of mash water, and with a thicker mash comes a thicker bodied wort. Yes?

I've got my buddy's imperial stout recipe this weekend. It calls for 23lbs of grain, I have a 10 gallon mash tun. According to some calculators, I'll need around 7 gallons of mash water to start with. This site says my mash will take up about 9 gallons of space...

at least you weren't confusing All Grain with Extract methods and adding water post boil.

It was probably 180-190. The power did come back on about an hour and a half later and I did complete the boil. It's in the fermentation chamber now.

Was in the middle of reaching boil temp and the damn power went out. It's pretty windy here. Worst case scenario, I have to let it sit in the pot over night with the lid on and can't finish it till tomorrow night. The boil should kill all bacteria formed over night, right?

I didn't think of the lower water to grist ratio. I brewed this saturday and presuming I make something big like this again I'll probably take that alternative route. My efficiency wasn't as high as I was hoping. I was trying to aim for the 1.10 marker but fell short to 1.080. Presuming it hits...

I have the numbers. Grains weigh 20.8 lbs. Strike and Sparge calc say 10.8 gallons of water. I'll round that down to 10. So I'm guessing fill each mash tun up with water about half way and fill the rest accordingly with grains?

Ohhhh. I'll figure out the exact water measurements once I get the grains and officially weigh everything. Math is not my strength.

Could I suppose. Thought about splitting it directly down the center, 10lbs of grain in each.

So no one has tried splitting up the gain and strike water between multiple mash tuns before?

I'm making an Imperial Pumpkin Porter (yes I know, it's early in the season) that will be aged another month or so on top of bourbon soaked oak cubes. Pretty stoked about it because in October I'm going to serve it at an office Halloween party. Anyway, this beer is going to be big. Just shy of...

I updated the link at the bottom. There's one that's 1800 watt and uses what appears to be a standard 120v plug in. Probably won't cook as fast as ideal but my guess would be a little faster than I'm use to. But again, not sure if the weight would be too much. Just weighed the kettle with the...

Actually: I found this review at the bottom of the page for this product. The guy uses it for brewing. "I purchased this range to serve as the main heat source for a basement food processing/brewing/canning etc space that I constructed in my basement. While it will require purchasing some new...

Based on what StillRaining said on page 1, this looks like my best bet. http://www.webstaurantstore.com/avantco-ic3500-countertop-induction-range-cooker-208-240v-3500w/177IC3500%20%20%20208%2A240.html It's 10.25" in diameter and while the pot will be larger, the controls shouldn't be too...

The boil is def a little weak but the 7.25 coil I use seems to get the job done. Beer still comes out just fine. All of my equipment is setup for 5 gal batches anyway.

I'm gonna pull the tard card and say I need a youtube vid to see how this thing works. I can read a bunch of paragraphs on descriptions of how an item works and it won't do any good. My reading comprehension is really bad. Visual learner. Will look up some vids shortly. Thanks for mentioning...

Oh you're on point, totally. The 7.25in coil I currently use on the stove upstairs takes about 30-40 minutes to get a full kettle of wert to boil. But the beer comes out good so I don't question it too much. But an upgrade is without doubt useful

Orrrrr this. http://www.webstaurantstore.com/avantco-ic3500-countertop-induction-range-cooker-208-240v-3500w/177IC3500%20%20%20208%2A240.html