Equipment suggestions to take my brewing to the next level

[FirstAidBrewing]

Hey All,

I know I've seen a few similar threads so hopefully y'all can help me out as well.

I'm looking for suggestions on what new piece of equipment or upgrades to current equipment would really make a difference in my All-Grain setup.

Here's my current equipment list:
- 10 gallon cooler used as a mash/lauter tun
- 3 gallon HLT
- 8 gallon brew kettle
- propane burner
- wort chiller
- 3 x plastic fermentation buckets (can be rigged as a blow off system)
- hand-pump siphons for transferring
- 1 and 2L flasks for starters
- Corny keg with CO2 tank for carbonation

Unfortunately I don't have a TON of space in my current townhouse so I wouldn't be able to build a tier system or house a conical fermenter but hopefully there are some other things that would be beneficial to me and make a nice improvement in my brews.

Let me know what you think!

Thanks and Brew On :rockin:

 

[d3track]

Good digital thermometers, fermentation temp control

 

[FirstAidBrewing]

Much appreciated... any suggestions for temp controllers? And do I need a fridge for that?

 

[vincentAlpha]

I hear good things about the STC1000 and plan to order one myself once I can get a fridge/freezer to build into a kegerator or keezer. They are cheap, reliable and pretty easy to wire if you have any experience with DC wiring (or you can look up a diagram here, loads kicking around).

 

[FirstAidBrewing]

Thanks for the feedback!

Hmm... two votes for a temp controller of sorts. Anything other ideas or is temp control something that I've been underestimating? I feel like my basement stays pretty constant around 62/68 degrees depending on the room I set up in.

 

[d3track]

I use an old mini fridge I got off CL for like $15 and an STC1000+, it was surprisingly easy to set up. I'll try to snap a pic when I get home, and there are multiple threads on setting these up to walk you thru it.

 

[d3track]

Thanks for the feedback!

Hmm... two votes for a temp controller of sorts. Anything other ideas or is temp control something that I've been underestimating? I feel like my basement stays pretty constant around 62/68 degrees depending on the room I set up in.

You can specifically dial in the temps and raise for D-rest and drop for cold crashing.
Plus, lagers!!

Moving to a better wort chiller and temp control really reduced off flavors and allowed me to get more into laggers and Belgian styles.

 

[FirstAidBrewing]

I use an old mini fridge I got off CL for like $15 and an STC1000+, it was surprisingly easy to set up. I'll try to snap a pic when I get home, and there are multiple threads on setting these up to walk you thru it.

SO a fridge of sorts is necessary, as opposed to some of those wrap setups I've seen ?

 

[FirstAidBrewing]

Was just looking at the SRC1000+; what exactly dooes this get wired to?

If there are other equipment suggestions I am also open to those too!

 

[maierhof]

The STC-1000+ replaces the thermostat on most freezers or fridges. I have two STC 1000's and one STC 1000+. These things work like a champ.

If I were you and want to take it to a new level - get on craigslist and find a good standup freezer or 1980-1990s side by side for cheap - not free as it will not work most times. If they are asking for money then they know it works. Then install the STC unit into it - LOTs of great threads up here to do this but it will take a little homework on your part to do it. Temp control is vital to making better beer.

If you know your way around tools - you might want to think about finding a keg (craigslist again) then cutting the top off of it to turn it into a brew kettle. You will need a grinder to do this simply and effectively. This also depends on how big your propane burner is too. Yes - more homework - but isn't that the fun of this hobby anyway? It is for me...

Brew on

 

[FirstAidBrewing]

Wow all votes for fermentation temp control. Looks like a pretty obvious choice. Thanks everyone!

 

[paperairplane]

A big brew kettle make a difference - not in quality, but I have a keggle and I can walk away from my boil with zero concerns about boil overs. That's nice.

I lucked into a free upright freezer, slapped a $10 STC on there and controlled ferm is awesome. My basement was okay - but being able to start beers at 59-60*F for a couple days, then ramp up to 68* for a week, then cold crash and lager at 33* for a few weeks... Yeasts are happy, beers are cold, life is good.

 

[d3track]

SO a fridge of sorts is necessary, as opposed to some of those wrap setups I've seen ?

If you're ok with a little ugly it's about an afternoons work (enjoy my daughters artwork)

 

[Kampenken]

Agreed on the fermentation temp control- I've almost completed my mini fridge attached to a 2' x 2' x 3.5' high insulated box, to be controlled with a STC 1000 that I will upgrade to STC 1000+ firmware.

Additional upgrades:
Mill (mine is cereal killer)- save $ by purchasing 55# bags (store in large Rubbermaid container).
Stir plate - diy, you've got the flasks
O2 setup (brass regulator on Amazon along with a .5 micron stone) with a disposable O2 tank from Lowes/HD, is the cheapest way;
Good thermometer, I am finally breaking down and ordering the Thermapen (at ~$100 its crazy, but lots of good press on it and can be used in the kitchen, dial in temps much better, I hate having 3 thermometers reading different temps! I may go with a handheld and probe, have still to decide
Finally, I'm not there yet, is a RIMS or HERMS setup. Again dialing in temps (that's 3 times I've mentioned temps) this time for the mash.

What a habit! I enjoy it, but damn, so much for my minimalist lifestyle I'd like to develop!

 

[d3track]

Outside

 

[d3track]

Inside