Suggestions?

[xaturnascends]

Hey guys, I'm doing my first partial mash brew this weekend and have a couple questions. I am not sure with method i'm going to use for cooking the malt. I have a 4 gallon stainless steel pot or a turkey fryer. Is a 4 gallon pot enough? I'm planning on brewing about 5 gallons of a hoegaarden clone. What would you recommend? I don't have an immersion chiller yet, I'm planning on building one soon but haven't had the time. The turkey fryer doesn't say the size but i'm guessing it's around 8-10 gallons but it won't fit on my stove, so i'd have to use propane. The 4 gallon would fit in my sink to chill. Suggestions or comments?

 

[cdburg]

If you can't fit the turkey fryer pot in the sink to cool it, I'd say to go with a concentrated batch on the stove in the smaller pot. Having a way to cool the wort is key. Without an immersion chiller or some other way of cooling decently quickly, I'd wait to go for the full boil on the turkey fryer.

 

[scinerd3000]

i would wait also however before i knew better i would just drain the wort into a clean carboy and wait until it cooled. You can try slipping a wet shirt over your carboy and wait for it to cool (hours)... Yea i know Hotside aeration and dms and blah blah. I had made many a good beer that way in the past before i knew any better.. The question isnt wheather you would be ok, its would you end up with a better beer using a chiller and i would say probably...Both work