10 Gallon batch sparge

[Crackin]

What's the easiest / fastest method to add batch sparge water, without lifting 28 qts of 165 degree water? I use my turkey fryer for sparge water, and mash in a big cooler. I would prefer not to lift the hot water, but draining out of the "turkey tap" is too slow. I love the speed of batch sparging and want to transfer that water quickly. What is everyone else doing?

Doug

[DannyW]

I have no spigot on my turkey fryer pot so I ladle with a 2L pyrex pitcher until the kettle is very low, then pour the rest.

Spigot with a pump is a better way; I'll be doing that next.

Gravity feed works too if you get your HLT up a bit.

[beerocracy]

A pump is the only way to go. Best $130 I ever spent on this hobby. Having a pump also allows you to do a Jamil-style recirculating chiller.

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[TheDarkSide]

+1 on the 2 qt pitcher until it down low enough to pick up the kettle.

[andy77]

+1 on the 2 qt pitcher until it down low enough to pick up the kettle.

This is I think the most practical method. Also, look around your house and think creatively. My current brew stand is a 3 tier gravity that I put together with old bakers' racks.

My first all grain system involved my grill, a patio chair and my turkey fryer. Aaah, memories.

[BayouBrew]

I'd replace the turkey tap with a 1/2" spigot (inexpernsive weldless ones here. I run off through the spigot by gravity into a graduated bucket and dump it in to the mash tun. This allows me to measure the volume and lift a couple of gallons at a time rather than using the 2L Pyrex.

[Crackin]

Thanks for the responses. Even if I slapped in a 1/2 inch spigot, that would still be too slow, and probably take 8 minutes or more to transfer the water. Lifting 30 qts of hot water sucks, but it only takes 8 seconds. Any other ideas? I might have to pony for a pump sometime. I only just switched from 5 to 10 gallon batches, and the biggest issues is that I can't just lift everything anymore.

Thanks,
Doug