> I am looking at getting into all grain but I am confused about setup. What[color=blue]
> is the difference between the 3-pot/3-burner system and the systems using
> one pot and 2-coolers. Other then expense, what are the differences and is
> either one better than the other? Also if going with the 3 pot system what
> size pots are required for 5 gal. recipes. Are recirculation pumps necessary
> and from where to where?[/color]

I was pretty confused about all of the possibilities when I started
as
well and although I'm still a newbie I feel comfortable with my
limited
setup. I'm doing 3 gallon recipes using a SS pot that fits in my oven.
After pouring in the strike water I mash in the oven by setting the
oven
temperature by thermometer.

After the mash I use a simple home made batch sparge system and
then boil on the stove where the recipe size isn't an issue. I cool
down in
the sink with plenty of ice and then ferment in a 5 gal carboy primary
before switching to a 3 gal secondary for clearing. I had the carboys
from making wine so I didn't have to buy those.

I think the setup is about as simple as you can get which was what
I wanted in order to test out doing all grain. Being very simple I've
worked on my technique until I'm comfortable with what is going on and
could get more complicated from here on in but I'm comfortable enough
that I may even stay at 3 gal recipes for some time. Less to throw out
on a bad batch and depending on how much you drink you may not want
5 gals of stout and some other brews.

You even don't really need the batch sparge system but could use a
colander with a cheese cloth filter in it and pour the sparge water
over
the grain. You'd need to think about ensuring the grain is filtered
out
and hot side aeration with that technique.

It's a bit of a crude setup but cheap and easy. I grind my grain in
the
store where I buy it although I've even heard of people using cheap
corona mills or even blenders. A candy thermometer, the SS kettle,
my home made sparge setup, some long plastic spoons... that's
pretty much it.

Don