I’ve been deep frying turkeys for a number of years now. On my first extract brew I wanted to put all 5 gallons of water in the brew, without splitting it up.
Since this is only a hobby (for now) I don’t want to spend a ton of money on a huge stainless steel pot. Enter: The fryer pot:
I’m testing to see how long it will take to get to the “grain temp” of my first batch, which is 160 degrees. It took 51 minutes. Now this is from cold tap water.
I’ve also heard I should boil the water for an hour in the pot to oxidize it. So, why not.