moving cart for wort

[chapesh]

anyone build or see a site for a rolling cart that won't bounce too much? i ask because i would like to bump my batch size up to 10-12 gallons and lugging that around is a pain. i have to move it because my set up is stationary under my car port and my basement is too far away to carry that much hot wort around.(i tried it once thinking i am young and strong,my back hurt for a week.)got a couple ideas looking for more. thanks in advance for any help.

[corkybstewart]

If you put your fermenter in the basement is it too far away to pump the wort through the chiller and into the fermenter. Could you possible drill a hole and run a line through the wall, I use 2 fermenters-all my batches aare 10 gallons. When I get my 12 gallon conical, it'll be too heavy to lug around so I'll have to put longer lines and pump to it.

[chapesh]

well that is the problem, my brew station is in the car port and the demijohn is in the basement, and it is to far to pump,however i have a window that i can siphon through to the fermenter. i just have to get the hot wort to the window,that is why i need the cart. i was planning on wheeling the wort to the window and chilling through the window to the fermenter.looking for a stable cart to use, think i am just going to build a four wheel cart with some old bicycle tires.thnx though.

[corkybstewart]

I foresee disaster trying to lift 10 gallons of hot wort from the burner to the cart. The cart is the easy part I think.

[SoxyinMO]

I foresee disaster trying to lift 10 gallons of hot wort from the burner to the cart. The cart is the easy part I think.

One of those hydraulic carts would work...

kinda like this :

http://www.vestilmfg.com/products/ergosol/elevating_carts.htm

we use them at the library all the time.

[gone_fishing]

What kind of boiling pot do you use? How far do you have to move the hot wort?

[corkybstewart]

One of my major concerns in my long career in the oilfield is safety and this is a very bad idea(I never even drink while I'm brewing). 10 gallons of hot wort will weigh at least 85 pounds, plus the weight of the kettle, trub etc, for a minimum of 100 pounds. That's movable perhaps, but add the factor that it's hotter than hell and I don't see a safe way to move it. Even the most stable cart won't help if you have to pick up the kettle while it's still hot.
It only takes a split second for an irreversible accident to happen-I've seen enough to last a lifetime. If you need to do this figure a way to cool the wort before you try to move it.

[Otis_The_Drunk]

Well I don't know about a moving cart for your wort, but, the link below is a great idea for two reasons.
One if you don't have an extra fridge and it's a lot easier to move around the carboy.

http://www.brewboard.com/index.php?showtopic=42533

The cooler has wheels.

[HogieWan]

Originally posted by corkybstewart
If you need to do this figure a way to cool the wort before you try to move it.

I totally agree here. If you drop a cooled batch, you lose the beer. If you drop a near-boiling batch of sticky sugar-water, you lose the batch and seriously ingure yourself.

BTW - I do have a homebrew or two during brewing sessions, but I spread them out.

[Grog]

Cool the wort firstand then transfer it into two 6 gallon buckets with spigots or get a used keg, a 1" ratcheting strap and a cheapy had truck. If the wort splashes who gives a crap, it's just aeration at that point.

[chapesh]

yes moving an 11 gal container of boiling hot wort is heavy,mainly because your leverage is messed up because you can't bring it to your center of gravity. i know i did it. i am leaning towards the split carboy idea, that is managable. unfortunately my nice demi john will sit unused then.for large batches i use my 1/2 barrel for boiling, and my 1/4 barrel for sparge h2o.

[haaseg]

Originally posted by Grog
Cool the wort firstand then transfer it into two 6 gallon buckets with spigots or get a used keg, a 1" ratcheting strap and a cheapy had truck. If the wort splashes who gives a crap, it's just aeration at that point.

I think this brings up another point - the difference between Hot side Aeration (bad) and Cold side Aeration (good). Regardless of whether or not you can *safely* move the hot wort, you would still be subjecting it to hot side aeration.

It just makes the whole premise a bad idea for a completely different reason.

There's no reason why you can't transfer from the 2 carboys to the demijohn once you've hauled them down to the basement.

I like using 2 carboys on 10 gallon batches for a different reason - I'll usually use a different yeast, or sometimes put different ingredients in the secondary for half the batch.

Plus, it's eventually all going to go into two separate 5 gallon Cornies anyway.

[Grog]

Originally posted by haaseg

I like using 2 carboys on 10 gallon batches for a different reason - I'll usually use a different yeast, or sometimes put different ingredients in the secondary for half the batch.


I am brewing a Vienna like this this weekend. I read an article in BYO regarding Viennas and the author stated [paraphrasing] a dirty lager still tastes like a lager, where an ale tastes like an ale. My basement is 57°F right now and I am making a starter for a 1007 & a 2308 and I am going to run them though the same ferment & lager times to see if this is true. By I digress...

[HogieWan]

I am brewing a vienna this weekend, too.

[chapesh]

alright i am convinced. i will use 2 glass carboys.thanks for the input and suggestions.