Monks and Bavarian guys in short pants would freak me out a little too much.
There are some things to consider going to AG, an MLT can be built rather cheaply. A large pot for a full boil can be expense. Getting a full boil if your brewing in a kitchen is a challenge but see "Flyguy - kichen brewing". (Use the search Luke). Some way to cool the wort quickly.
From there its the same same, but different thing.
If you got the time, and money to step up, then I would say take the ball and run Forrest. If you don't like it, I promise you can convert the cooler back, and still love the big pot and wort chiller doing AG batches.
Go forth and make great beer.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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