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Old 12-10-2008, 04:55 PM   #21
CBBaron's Avatar
Feb 2007
Posts: 2,786
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For my purposes I can't imagine doing anything larger than 10 gal. I'm the only one doing major consumption of the beers i brew and at a pint a day brewing once a month almost keeps up. Plus I like to have a good variety and doing larger batches means less variety.
However if you are trying to keep up with several heavy drinkers I could see where 15gal batches would be desirable.
I put together my AG system for very little. A 5 or 10gal cooler with KewlerKit and braid is cheap as is the turkey fryer w/30qt pot. The most expensive investment so far has been the grain mill. If I want to move to a larger size then I need a much bigger investment for brew pots with spigots and some kind of pump or stand system to move the wort. Dumping the chilled brew pot into the fermenter is no longer an option, nor is heating sparge/strike water on the stove and dumping it into the cooler MLT. I dream about such a system and if I do it it will be capable of 10gals.


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Old 12-12-2008, 02:05 AM   #22
Dec 2005
San Diego
Posts: 848
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Don't brew bigger batches, brew bigger beer! Malt takes up lots less room if you leave out all that water.
So far, I've had more experience thinking than I've had don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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