« on: October 08, 2014, 06:44:48 AM »
My first kettle was a keggle (that was long before keg theft was a problem). I used my keggle for exactly five batches before giving it away. I would quit brewing before going back to using a keggle.
Well, that sounds dramatic. I hope all of your brewing endeavors aren't so precarious.
I currently use a 20 gallon stock pot, stainless, with an aluminum core bottom. It's fine.
-The fatter the kettle, the more wort loss when siphoning off the break/hop trub. Especially with a flat bottom.
-Even with the clad bottom, a bayou classic burner can be undersized when there's wind (without a screen).
-Once I get a rolling boil going, boil off pushes 20% due the the large open surface area which is high unless you don't care about your final volume.
I'm actually considering going back to a keggle, especially since it would weigh less, boil faster without the BS clas bottom, and fit better in my upstairs closet that has to hold my brewing equipment. The only reason I have a 20 gallon pot for 10 gallon batches is the above failings.
What does a clad bottom have to do with the situation you describe?