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Old 05-30-2006, 01:41 PM   #11
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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Unless you are moving soon, I'd get a 35-40 quart pot, a big grain bag and plan on doing mini-mashes. No stove will put out enough heat to boil a keg and I would be suspect about their ability to handle the weight. I've had such good results with mini-mashes and they are so much less work, that I rarely do AG any more.
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Old 05-31-2006, 01:30 AM   #12
Jan 2006
Atlanta, GA
Posts: 87

Sorry, I forgot to mention that I have a huge propane burner setup too. It's something I inherited when my neighbor moved. It could be for a turkey fryer, I just don't know.

I've been doing the mini-mash recipes from "beer captured" for a few months now, and I think I have the hang of it, BUT I know AG is more involved. I do the mashing in a 20qt pot and use a warm oven to keep it at the proper temperature. I also have a 7-gallon igloo water cooler that I planned to use as a mash tun.

Here's another issue I just thought of with the conical fermenter, it might take up more room in my lagering chest than i'd like. I have a 22 cubic foot upright freezer that can hold 5 kegs on the bottom and 3 carboys on top. The conical fermenter + stand might force me to remove the center shelf, leaving room for only one carboy/keg or I could just use the conical fermenter for ales and such.

BTW, besides not having to rack into secondary (better sanitation), what are the other benefits of a conical fermenter?


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