quote:
I invested in kegging and fermentation temperature control long before I switched to all-grain. I'd recommend looking at those two first. Kegging allowed me to pump out more beer and my fermentation temperature helped me nail down consistency in flavors - which then allowed me to experiment with different things.

This. I still do extract, but like tetu I don't have the space for any more equipment. I'm about to go to kegging so I can cut down on all the cases of bottles I have sitting around.

quote:
Another thing to look in to is full boils. Not sure if you're doing that or not, but that can help out early on. Boiling 2.5 gallons on the stove is a lot different than 7 gallons on a propane burner.

I did a 6-gallon batch full boil on the stove once... too much for it to handle, and took for fricking ever to cool down even with a wort chiller.

2 ...

Report Post

Posted by BugAC

St. George

Member since Oct 2007

52919 posts

Posted on 10/12/11 at 2:08 pm to LSUBoo

quote:
and took for fricking ever to cool down even with a wort chiller.

I was wondering about that. Don't know if my sink could handle ice bathing a 10 gallon pot. I have a wort chiller already, it was one of my first buys, but it is suited for a 5 gallon pot.

0 ...

Report Post

Posted by tetu

Ascension Parish

Member since Jan 2011

12269 posts

Posted on 10/12/11 at 2:10 pm to LSUBoo

quote:
This. I still do extract, but like tetu I don't have the space for any more equipment. I'm about to go to kegging so I can cut down on all the cases of bottles I have sitting around.

Hell, I don't even have room for a fermentation chamber or kegging operation. I once tried to talk my wife into letting me put it in the dining room on the wall behind the table...that didn't fly.

If I get anything, it'll be a kegerator since she liked the pics of the ones I showed her with nice stained wood trim.

2 ...

Report Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board