Rizight, like a mofo!Levers101 said:don't forget he brews hefe's like a fiend so he doesn't necessarily need a huge amount of hops in them.
I never mind a question about brewing gadgets! I really like the pot. It's a relatively cheap one with crimped/welded seams. So far, so good, and it fits nicely on the Bayou Classic turkey fryer burner I got from Home Depot. The 9 gallon capacity nicely contains a 6 gallon boil and most possible boilovers. The spigot is nice, removable, easy to clean, and the height of the bung is good for leaving the hot break in the kettle. The lid is really cheap with sharp edges (they took the time to make a warning label for it, but they didn't roll or file the edges...silly Italians!)...but who uses a lid very much in homebrewing anyway? I got it from Williams Brewing.beer4breakfast said:How do you like that tall and narrow boil kettle, Yuri Rage? It is a welded construction or seamless? What's the capacity? What brand and where'd you get it? Would you recommend it? Any especially good or bad features?
Or 6 gallons at about 2 1/2" higher than that. Nicely contains a full boil for most 5 gallon batches.beer4breakfast said:That puts the height of five gallons of fluid in the cylinder at 10.68 inches. Thank you.
You most certainly can do it but bagged ice may contain some nasties that you don't want it you fresh wort. You can make your own ice or use cold water that you know is clean. That said ice or very cold water won't bring a boiling amount of wort to pitching temps. You would still need to cool it down a bit before adding ice or cold water.
Why can't you just add ice or at least refridgerated water to bring down the temp. of the wort faster? I don't see any drawbacks to at least slowly adding in refridgerated water to accelerate the cooling.
Thanks,
Doug
Enter your email address to join: