My brewing procedure is fairly simple. I perform a
partial mash of about 3 pounds of grains inside over the
stove and then strain them into my new kettle setup. I combine the
extract and hops and boil away. It takes just about 6.5 gallons at the
start in order to end up with 5+ gallons of wort in the end.
I took a donated 15.5 gallon Sankey keg and had the top cut out
and a 1/2" coupling welding into the lower side.
I heat it with a nice brand new 75000 BTU cooker from
Camp ChefOn the inside is a simple piping arrangment, and the outside has a
1/2" valve, connected to a 1/2" hose nipple.
I only use this setup to transfer cooled wort from the kettle into
the fermentor. I pass the wort through a strainer on the way.
I then chill it and put it into a bucket to ferment.
