landis
Well-Known Member
This is a loaded post with plenty of mini questions. My primary fermenter is my dad's from when he brewed in the 70s. Is it about time to buy a new one? I have been noticing a small off flavor in my beers. Nothing too terrible, but I can notice it. Maybe it's extract twang or maybe there are tiny scratches from sitting around 30 years that are collecting bacteria.
I've been thinking about taking the next step and purchasing a conditioning container (not sure yet if I'll go with a plastic or glass). I currently have a witbier fermenting away (one week as of today). I was reading some older threads (like this one) and there was the suggestion that wheat beers don't need a secondary and are usually enjoyed more "green". So maybe I'll hold off on picking up the secondary for my next brew (probably some sort of stout).
I don't really have the money/resources to move to all-grain brewing yet, so I might look into partial mash (I'll need to do a lot more research to figure all of this out). Anyway, I guess I'm just rambling, but my beers are good and drinkable but I'd really like to take them to the next step. Right now I've done some extract kits with specialty grains and hops, but that's about as daring as I've gotten.
So my ideas are: 1 - try a new fermenter, 2 - get a secondary, 3 - take a step towards pm.
-Josh
I've been thinking about taking the next step and purchasing a conditioning container (not sure yet if I'll go with a plastic or glass). I currently have a witbier fermenting away (one week as of today). I was reading some older threads (like this one) and there was the suggestion that wheat beers don't need a secondary and are usually enjoyed more "green". So maybe I'll hold off on picking up the secondary for my next brew (probably some sort of stout).
I don't really have the money/resources to move to all-grain brewing yet, so I might look into partial mash (I'll need to do a lot more research to figure all of this out). Anyway, I guess I'm just rambling, but my beers are good and drinkable but I'd really like to take them to the next step. Right now I've done some extract kits with specialty grains and hops, but that's about as daring as I've gotten.
So my ideas are: 1 - try a new fermenter, 2 - get a secondary, 3 - take a step towards pm.
-Josh