Newbie question here.
Of the four all-grain batches I've done, I had the place mostly to myself for the last three of them, and I can't remember how we handled this on the first because I was just doing what Joe told me to do.
How do you handle the hot liquor tank when there's a full house?
When I've had the place to myself, it's no problem: use one kettle as an HLT, and another to drain the wort into. If all the bays are in use, though, we probably don't have enough kettles for that to work. Is there a kettle-swapping trick I should know about?
When I've brewed with a full house, we shared hot liqour kettles. It takes some coordination if there are different mashing temps and is a pain, but it worked okay.
Once we have the two 15g pots repaired, that should (mostly) fix the problem, no?
Yes, that will certainly help. I also feel like we need a couple more smaller pots (10 gallon) for five gallon batches, which is the batch size a majority of our members brew.
There are a couple of pots with the same diameter as the normal kettles we use. They are usually below one of the brew bays. They work fantastically with Da Stick and Stick #3.
I think those are the two 15 gallon pots, correct?
oh yeah, probably
FYI...The two 15 gallons pots will be fixed up tonight. All the parts have been aquired this week.
Both of the 15 Gallon Pots were fixed this weekend and are currently under Brew Bay 3 (old number 4).