so my 4-5 hour brew day produces 5 gal kegs of 2 different beers. I bought a second anvil 10gal kettle, so I can do TWO different batches at the same time side by side. 2 weeks later I just put it in the same unwashed keg.Īs to time. ie keg kicks, I set the empty aside unopened and brew the same thing. I also just follow like with like sometimes. cleaning 4-6 kegs w/ the keg cleaner is better than the mess jut for one. Have 10 kegs, 6 on tap, one with water for cleaning lines, 2 with wine one carbonated one still, 2 kegged and not tapped, and 2 standby. I put 6 taps in the bar wall, a 6 keg keezer (w a 2x10 collar so +2 more kegs over the compressor) in the utility room directly behind it, and always 4-6 great beers on tap.įound used beat to hell cornies for $25, I just have to clean the soda out and replace the orings (which were all included). So I'm making: stouts, weiss, dunkelweiss, and belgian strongs like lachouffe, tremens, gulden draak, chimay. or to bribe the neighbors to take care of the animals so i can travel lolĪnd for temperature control, I'm really just making good beer "in the style of" things that can ferment at room temperature and not worrying about hitting dead on clones or styles with specific fermentation requirements. ![]() Plus, I can fill party bottles (2l soda bottles) from the keg any time I want to take something special to go. But the payback in time and just removing the emotional mental block to getting off my ass and deal with bottling makes it so so so worth it. Not having to deal with bottles, cleaning, filling, capping. If you want to make great beer my advice is to go as simple as possible on your mashing and brewing set up and spend your money where it matters most - on fermentation and temperature control.īIAB plus kegging was the only way I was willing to get back into brewing. I have wasted a ton of money trying to imitate the pros and have a shelf full of unused expensive brewing equipment to prove it. It’s funny how I have evolved (devolved?) from a complex 3-vessel (two heated), 2-pump system with a plate and frame heat exchanger to a simple set-up with no pump and an immersion chiller (the Anvil immersion chiller coil is great). I did that on my last batch and I think the pump and hoses will never be used and cleaned again. Then I said to myself why not get rid of the pump altogether and drain in to a bucket and pour that in to the fermenter. I hated cleaning the basket which is why I went with the BIAB. Stirring every 10-15-minutes I am getting the same efficiency as I was with the recirculating in the stainless basket. The rack spaces the bag about 1.25” off the bottom for no bag scorching. ![]() I mash in a brew bag on an oven cooling rack that sits down in my Anvil 10.5. ![]() In a continuing effort to omit unnecessary items and activity while still making great beer I no longer recirculate the mash. IRC channel Specific Fermentation-Related Sub-RedditsĬider Mead Wine Brew Gear For Sale Distilling Spanish Homebrewing Subreddit Growing Hops Grainfather "Hold my yeast" - crazy fermentation ideas Prison Hooch - getting drunk for pennies Pro Brewing Kombucha Fermented Foods Automated Brewing If you can think of a good general link or even a better one than is currently posted please message the mods and let us know! Glossary of Terms Acronym Soup Yeast Harvesting Yeast Starter Priming Sugar Calculator Is It Infected? r/Homebrewing chat: Please be patient as more links will be added you have to start somewhere. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines
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