Sshamash

Recipes 

Hey All,

Just moved into an apt in DC. I have been brewing by my buddy in a suburb but want to move it here.

Where do people brew all-grain in an apt? Ally?

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Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

Tomcat0304

Recipes 

I have just started BIAB, but have been able to do full 6.5 - 7 gallon extract and partial mash boils on my stove. It takes a while to get it there, but it can be done!

dbsmith

Recipes 

Stove-top all grain brewer here. You might have to change your process a bit, but it is definitely possible.

Vebra

Recipes 

I built a 2 vessel electric brewery in my apartment. Works great.

borden

Recipes 

I do stovetop BIAB with 4.5 gal batches (would be 5 but my fermentation chamber only fits a 5 gal carboy). Works great!

Kahler

Recipes 

I live in NYC (well, Queens). I brew AG. I have a 10gal pot/mlt, a 7.5 gal pot for strike/spage water, and a short and stout 10gal SS pot as my BK. the bk can straddle two burners on my stove- that's why I got it short and wide. When I'm done brewing I take off all the ball valves, thermos, and sight glasses so the the 7.5 will fitin the mlt, the mlt will fit in be bk, this saves a lot of space.

JiBiru8

Recipes 

I do 14.5 liter (3.8 gallon) AG BIAB batches on my stove. It does take a while to get it to a boil, but once there, it is very vigorous. I can almost hit two burners with the pot I have now, so I imagine if I had a wider pot, I could use two burners, and do "full" 5.5 ~ 6 gallon batches.

241

Recipes 

Propane BIAB on my patio. I'm in a 700 sq ft 1bd/1ba.

I ferment in my garage in a chest freezer.m

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Bottled/drinking:
- ESB
- Amber Ale

Fermenting: Fruity Blonde

Follow me on Twitter | My MoreBeer.com BIAB Bag review | My little serving fridge

Cathedral

Recipes 

I have a 5-gallon MLT cooler and a 7.5 gallon kettle. I brew in the kitchen and use my stove. I Heat water in the kettle, sparge out the MLT into a bucket except for the last sparge; when I put the last of the sparge water into the MLT I dump the wort into the kettle then drain the last sparge right into the kettle. I use a heat stick along with the main burner to do full volume boils and don't have a problem. I can't do beers over about 1.060 or so without having to use some DME because my MLT and kettle just aren't big enough. Getting to full boil with the burner and heat stick takes about 20 minutes.

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TOOTH:HURTY Picobrewery
Primary: Vienna/Amarillo SMaSH
Bottled: DFH 90' Clone, Deception Cream Stout, 600 Year Imperial IPA, Drunken Dentist Cherry Pale, Drooler Jalapeno Cream Ale, Novacaine Winter Witbier

brplatz

Recipes 

I leave all my crap at a buddies with a garage, then bring the fermenter back