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You could get set up with a simple electric brewery for less than the cost of an induction cooktop, I would think. Heat stick to keep it really simple, or two pots with manually controlled heating elements, and a GFCI breaker in the electric panel?

5 gallons of Orfy's Hobgoblin II 5+7826.6 = 7831.6

https://www.homebrewtalk.com/f14/nano-brewery-259495/#post3124208 https://www.homebrewtalk.com/f14/opening-nano-brewery-215051/#post2517020 https://www.homebrewtalk.com/f14/starting-nano-brewery-brewpub-360351/#post4489250 https://www.homebrewtalk.com/f5/nanobrewery-336196/#post4182129...

You do realize there may still be people new to converting kegs that may not have seen this 7 years ago... :mug:

Jesus loved to drink. So much so that he turned water into wine!

You could just use a 120V fan and LED Xmas light string Or these from the Shack: http://www.radioshack.com/search/index.jsp?kw=led+strip

Snow is crystallized water vapor. Made from the same stuff rain is. Rain water is soft. http://en.wikipedia.org/wiki/Snow $0.02

But if there was too much water it could freeze and split the copper tubing. Ask me how I know... Sent from my SM-N900P using Home Brew mobile app

Hopefully there wasn't too much water left in it...

In that case: Congratulations!

So -TH- are you the Todd Huizingh of the article on the pneumatic capper in BYO?

Hello from SW Michigan

Sure, I'll give it a try.

Started bottling way back, built a kegerator and kegged for about 6 years. Had to move about a year ago. Had to sell the kegerator and now don't have space for it where I'm staying. So I bottle for now, but will likely go back to kegging as soon as I can get a place with some room.

Got ya. I wasn't getting the fact that you only secondary in a vessel that is smaller in volume with a 'pinched' neck. I was thinking 7 gallon bucket to a 5 gallon bucket or carboy with more head space.

Better let BJCP know to get rid of categories 16,17, and 18; Belgians, Sours, and Strong Belgians.

No, the surface area will remain the same unless you rack into a taller, narrower vessel. Plus you are exposing more surface area to O2 (unless vessel is completely purged of oxygen) as you fill the secondary.

How sure are you that the combined total of beer left behind in both primary and secondary is less than that of just a primary? How would putting the beer in a secondary allow it to age any better than a keg or bottles?

I am kinda on the fence with Belgians. Not a big fan of Weizens, but I'll drink them on occasion if offered. Never had a sour. (Or are Lambics sour? If so, then no, I don't like them.) Don't like IPAs. Although had a Bell's Two-Hearted the other day and it wasn't terrible. Just don't like...

So, should I rack to secondary or not? :confused: :p