All-Grain Equipment question

Because you are doing full boils, you probably have already discovered the need for an immersion chiller. If not, you should get a chiller. Also, if you don't have an airstone/oxygenation system, I highly recommend one. Neither of these are specific to all-grain brewing, but I added both when I upgraded to all-grain and collectively, these additions plus full boils changed the game completely for me. You could get by without a crusher if you get your grains crushed by the shop. I've done so for the last 8 years. Thermometers to measure mash temp will be useful if they do not come with the setup you are buying. Make sure you have something to stir your mash with, too .

 

I recall your previous post regarding smoked beer . . . motivated me to do the same, just put mine on gas.

Here is were you can get away with a smaller HLT. If you mash 14 pounds of grain at 1.25, the total water needed is less than 4.5 gallons, and that's not boiling but 160'ish. Infusion steps are normally 2-3 gallons and sparge amount is 3-4 gallons. Your existing brew kettle may fill the bill. When I made the AG step my 6 gallon brew kettle became the HLT and has served well.

Finally, you'll want to be familiar with Mash Calculators. The link above and brewersfriend are pretty good and are FREE!

 

I endorse the ten gallon cooler. I typically brew 5 gallon 5-6% batches. I brew a big beer every year or two and the bigger cooler is a necessity. The price and storage requirements aren't much different from a 5 gallon cooler to a ten gallon cooler. Also, you can brew with a single 10 gal cooler. No need for a separate cooler as a HLT if your brewing area has access to a stovetop or burner. (I assume that is what the other cooler is for.)

I would also skip the false bottom. It would be nice to have but not a must-have. I would invest in a decent thermometer. Fisher makes a thermopen that isn't as quick as some of the other thermocouple pens but is $40 cheaper. Also, a meat probe themometer like this is even cheaper although not as fast: http://www.amazon.com/ThermoWorks-O...r_1_1?s=kitchen&ie=UTF8&qid=1388762573&sr=1-1

I also recommend an immersion chiller if you don't already have one. And a big plastic mash paddle. And a clarifying agent.

 

OK, yes, technically you can go too big. But for reasonable differences - ie should I get a 48qt mashtun or a 60qt? Should I get a 10g kettle or a 15g kettle? - get the larger size is a very reliable rule of thumb.

 

I've got a 10 gal and (2) 3gal coolers...bought the 1st 3 gal to partial mash...then bought another to full mash...then bought a 10 gal for low gravity 10 gal batches that I brew most often. When I make something BIG, it's usually only 5 gals so the 10 gal mashtun comes in handy. When I brew something quasi-big in 10 gal batches I use multiple mash tuns...and sparge with wort. Keeps me on my toes. : )

 

Please take a hard look at using an Igloo cooler for your HLT. This involves lifting your kettle of hot water to fill, then lifting the HLT above your mash tun. I did this for about three batches then jettisoned the cooler for a kettle with ballcock valve (converted my old brew kettle). Water is now heated in the metal HLT and gravity carries it to the mash tun . . . sole effort on my part is to open a valve. You can get by with a 5 gallon HLT (cooler or kettle) if you're doing 5 gallon brews. Occasionally you will need to add boiling water for an infusion step, not sure the Igloo is up for that. I am sure I did not enjoy lifting a tub of hot water.

If you're after savings check out the same Igloo cooler at Walmart or Amazon for under 45 bucks. If you search, you can find the false bottom, elbow, and ballcock valve combo for around $50-60. It's simple to unscrew the plastic spigot and install the metal valve, took me all of ten minutes.

 

My experience is two people lifting a tub of hot water is scarier than one . . . YMMV.

If you batch sparge you can make do without a HLT, just use the brew kettle for everything. I'm not wild about this technique, but lots of people endorse it. I would recommend a new dedicated metal pot in the 6 gallon range. Stainless is nice, but alum will also serve well at a lower cost (all you're doing is warming water). To eliminate lifting you'll need to add a valve, kits are around $25. This will involve some metal shavings, but secretly doesn't every homebrewer want to say they are a Boilermaker?

To avoid lifting 6+ gallons of wort, I lauter into a small kettle and transfer ~1 gallon at a time to the boil kettle:

 

wort cooler, measuring tools. RO water down the road? maybe. things to test water. software to record things.
Keg system.

 

ouchies I could never do it with all that load. I bought everything used. or made it. well I did have to buy the software and tools. it paid to never throw always things or sale (sold) my old welding gear. old pack rat here.

good luck to yea. 3 kids wow. I had 1 of my own. All I could take.....well my ex had her. lol
I just watched.