- get a bigger pot to boil the wort in, we had to adapt and use two with the amount of wort we got from the sparge
- get a bigger/stronger burner or get the one we have properly tuned
- and most important that we need to come up with a better and quicker way to cool our wort. We do not have an immersion chiller so we are just dumping our pot in a big bucket of ice water and constantly adding ice and checking that the melting ice level (not due to climate change for once) does not envelop or tip our pot. I have always had this plan to use the mash tun and a fish pump, but more on this in a future post.
What to take away from this? Brewing is about the experience and not just about the beer. Turning that brown bag of milled grain into an adventure which leads to something you can proudly serve to someone interested in this "new venture" of beer is what keeps me going. Nothing tastes as good as a beer that you made yourself, take our word for it!!! Even if you do get comments like "that's interesting"...
What are you waiting for!? It is of course another excuse to "taste test" some of the golden bevvie while you are making 20l of your own