AJ Peacock
Member
- Joined
- Mar 21, 2018
- Messages
- 10
- Reaction score
- 4
Hi all, first time poster.
I've done quite a lot of Wine, Hard Cider, Mead ... So I have the fermentation side of things pretty well figured out (Carboys, heaters, controllers, vacuum pump, sanitizer ...). CO2, Kegs ...
My questions are on the hot side of beer making. I've read a TON of information about the different approaches (3 kettle, kettle+Mash Tun, BIAB single kettle ...
I think I've settled on the following and would appreciate the guidance from the forum.
Most batches will be 5-6gallon and I'm planning on all grain (I've done kits with extract in the kitchen).
15 gallon BrewBuilt Kettle. (2 welded 1/2" NPT couplers) (ball valve and plug)
Blichman Hellfire burner with 24" legs
SS False bottom to keep Bag from melting.
BIAB bag
Therminator wort chiller (I have REALLY cold well water)
Thrumometer to measure wort temp out of Therminator.
SS Chugger pump for recirc of wort during step mashing. (later)
Questions:
I'm thinking about a Thermowell in the second 1/2" coupler, so I can use one of my controller probes in it to monitor temperatures. Would this be better than an actual thermometer? I'm thinking at minimum, I could set it up as a simple 2 light alarm for too hot/too cool ...
By having the kettle up 24", could I gravity flow through the therminator directly into my fermenter by monitoring the temp and flow rate of the wort?
If gravity flow through the Therminator will work, I could probably get by without the pump for re-circulation for now. I could use a pitcher to do manual 'vorlauf'? (I hope that is the right term).
I really appreciate any input you have. I spent the last 3 days debating the pros/cons of a 10 gallon vs 15 gallon kettle and finally decided the 15 is the best first step for me.
I welcome all comments/advice at this point. I really don't mind purchasing good equipment up front for my hobbies. I really hate re-buying because I cheaped out or didn't consider everything before I started.
As far as lifting the bag, I've got that handled via a simple pulley setup.
If it matters, I like beers that aren't very bitter (HefeWeis, Light German lagers etc)
Thanks,
AJ
Michigan
I've done quite a lot of Wine, Hard Cider, Mead ... So I have the fermentation side of things pretty well figured out (Carboys, heaters, controllers, vacuum pump, sanitizer ...). CO2, Kegs ...
My questions are on the hot side of beer making. I've read a TON of information about the different approaches (3 kettle, kettle+Mash Tun, BIAB single kettle ...
I think I've settled on the following and would appreciate the guidance from the forum.
Most batches will be 5-6gallon and I'm planning on all grain (I've done kits with extract in the kitchen).
15 gallon BrewBuilt Kettle. (2 welded 1/2" NPT couplers) (ball valve and plug)
Blichman Hellfire burner with 24" legs
SS False bottom to keep Bag from melting.
BIAB bag
Therminator wort chiller (I have REALLY cold well water)
Thrumometer to measure wort temp out of Therminator.
SS Chugger pump for recirc of wort during step mashing. (later)
Questions:
I'm thinking about a Thermowell in the second 1/2" coupler, so I can use one of my controller probes in it to monitor temperatures. Would this be better than an actual thermometer? I'm thinking at minimum, I could set it up as a simple 2 light alarm for too hot/too cool ...
By having the kettle up 24", could I gravity flow through the therminator directly into my fermenter by monitoring the temp and flow rate of the wort?
If gravity flow through the Therminator will work, I could probably get by without the pump for re-circulation for now. I could use a pitcher to do manual 'vorlauf'? (I hope that is the right term).
I really appreciate any input you have. I spent the last 3 days debating the pros/cons of a 10 gallon vs 15 gallon kettle and finally decided the 15 is the best first step for me.
I welcome all comments/advice at this point. I really don't mind purchasing good equipment up front for my hobbies. I really hate re-buying because I cheaped out or didn't consider everything before I started.
As far as lifting the bag, I've got that handled via a simple pulley setup.
If it matters, I like beers that aren't very bitter (HefeWeis, Light German lagers etc)
Thanks,
AJ
Michigan