Yup, crank it out Kelby, keep on cranking it out 
I sold one of my urns last October because it was just sitting idle in between comp seasons but the idea of the esky is that it is perfectly good for mashing but not for boiling. No problem, just mash in it anyway and the wort can go into the urn as soon as it's free (after brew no. 1 has been cubed).
Kev, It is a 3 vessel system - most people, when they say 3 vessel system mean HLT, mash tun and kettle. Really I wouldn't count HLT as being a vessel in the sense that it's just a source of hot liquor. I prepare mine by just heating it in situ in the esky with an over the side element.
The only difference between a "conventional" 3 vessel system and my system is that instead of braid (which causes botulism ) I just use voile. Thus no need to drill the poor esky or use yet another vessel to collect the wort and the spargin's. They get left in the Esky and just tipped into the urn. I know a few guys who do just that as their main system and make some killer beers (guy who took out the specialist beer at QABC last year for example)
I sold one of my urns last October because it was just sitting idle in between comp seasons but the idea of the esky is that it is perfectly good for mashing but not for boiling. No problem, just mash in it anyway and the wort can go into the urn as soon as it's free (after brew no. 1 has been cubed).
Kev, It is a 3 vessel system - most people, when they say 3 vessel system mean HLT, mash tun and kettle. Really I wouldn't count HLT as being a vessel in the sense that it's just a source of hot liquor. I prepare mine by just heating it in situ in the esky with an over the side element.
The only difference between a "conventional" 3 vessel system and my system is that instead of braid (which causes botulism
) I just use voile. Thus no need to drill the poor esky or use yet another vessel to collect the wort and the spargin's. They get left in the Esky and just tipped into the urn. I know a few guys who do just that as their main system and make some killer beers (guy who took out the specialist beer at QABC last year for example)
