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re: Crawfish boil with 500 gallon brewery barrel?
Posted on 3/13/24 at 2:52 pm to pheroy
Posted on 3/13/24 at 2:52 pm to pheroy
quote:yea i wouldnt put my hundreds of thousands of dollars boiler through that.
We asked them that question. They kind of laughed and said their brewer has a serious cleaning process and they switch between all sorts of things with different flavors & ingredients all the time. As someone mentioned, stainless steel makes that much easier.
1
Posted on 3/13/24 at 5:00 pm to BigBinBR
quote:that’s exactly what affects the outcome…the amount of water and the shape of the vessel. In a normal pot you can only put so much water. Over trial and error in a relatively standardized easel size, the seasoning recipe has pretty much been perfected. Unless someone has run dozens of test boils in a 500 gallon brewing tank, varying the amount of water, nobody knows what the correct seasoning recipe is for that.
even the amount of water used in relation to lbs of crawfish can all affect the outcome.
you also don’t know the proper ratio of water to crawfish in that scenario either
Posted on 3/13/24 at 6:13 pm to BigBinBR
quote:
There are tons of variables when it comes to much larger cooking platforms.
Type of seasoning you are using, salt content, liquid boil, any additives (like straight cayenne or onion powder, celery powder, etc.), any thing else added to the boil (potatoes, corn, etc., or just crawfish); even the amount of water used in relation to lbs of crawfish can all affect the outcome.
Again, a small 80 to 120 quart pot is much easier to fine tune than an entire rig.
Honestly that makes no sense, and I don't believe you.
Posted on 3/13/24 at 6:18 pm to cgrand
quote:
you also don’t know the proper ratio of water to crawfish in that scenario either
It's as easy as cross multiplying two fractions.
Posted on 3/13/24 at 6:20 pm to KosmoCramer
quote:
Honestly that makes no sense, and I don't believe you.
You really should have a disclaimer after each of your F&D board posts.
Posted on 3/13/24 at 6:25 pm to Havoc
If anything, a larger pot of similar shape would actually be easier to "fine tune" because if you're off by a few tsp in a smaller pot, it would have a larger percentage of an error.
It's science, mate.
It's science, mate.
Posted on 3/13/24 at 6:27 pm to gumbo2176
quote:
Now, the kitchen gets a bit on the rough side while all that is simmering down before bottling to save. My wife and stepdaughter can't be anywhere near the kitchen when I'm making hot sauce.
I use an outdoor setup for that exact reason.
Posted on 3/13/24 at 8:28 pm to Havoc
quote:
I use an outdoor setup for that exact reason.
One time I filled 5 trays on my dehydrator with sliced Ghost Peppers and had it in my kitchen running for several hours when my stepdaughter came home and walked into the kitchen and almost immediately started coughing and choking back tears.
It really wasn't bothering me, but I'm way more use to it. I wound up putting the dehydrator on a table out on the back porch to finish them off.
This post was edited on 3/14/24 at 7:57 am
Posted on 3/13/24 at 9:53 pm to CarRamrod
They could always spin it as a one-off Chackbay Summer Ale
Posted on 3/14/24 at 7:47 am to pheroy
quote:
We often cook ~800lbs/batch in a 450 gallon pot. No issue.
I'm listening... any more info? You can email my username @ yahoo if you're willing to share more details.
OK, i'll shoot a note. Happy to try and provide some information.
Posted on 3/14/24 at 4:01 pm to CptEllerby277
Just got word back from the brewery owner, confirmed that this particular unit can NOT get to a boiling temp. So this is all moot now and we’ll be sticking with our trusty old 80 qt pots.
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