First post, hi everyone! I'm a very green brewer but have a decent handle on some of the basics. I've brewed six batches now (all five gallon) and after the first four extract batches I built an MLT and have done two all-grain brews since.
I'm wondering how people generally start to expand their output. I only have one fermenter bucket at the moment. I want to experiment but it's hard to learn much when I can only brew every four weeks (I generally leave the beer in primary for about four weeks). What I'd like, ideally, is to have enough equipment to brew weekly, but that would be another three fermenters. Not sure if that makes the most sense considering decent buckets/carboys are pricey at my LHBS.
I have an unused five gallon carboy that I intended to use for secondary conditioning, but nixed that idea after reading up on modern techniques. So the alternative I was considering is buying a second bucket and second carboy and then just fermenting in the buckets and racking to the carboys as soon as fermentation is complete. That would save me the cost of a third vessel and give me roughly the one brew per-week capacity I'm aiming for. The downside is it'd be a lot more work with all the racking.
Do homebrewers just end up with a ton of fermentation vessels? Should I just bite the bullet and buy a bunch of buckets next time I have spare cash?
I'm wondering how people generally start to expand their output. I only have one fermenter bucket at the moment. I want to experiment but it's hard to learn much when I can only brew every four weeks (I generally leave the beer in primary for about four weeks). What I'd like, ideally, is to have enough equipment to brew weekly, but that would be another three fermenters. Not sure if that makes the most sense considering decent buckets/carboys are pricey at my LHBS.
I have an unused five gallon carboy that I intended to use for secondary conditioning, but nixed that idea after reading up on modern techniques. So the alternative I was considering is buying a second bucket and second carboy and then just fermenting in the buckets and racking to the carboys as soon as fermentation is complete. That would save me the cost of a third vessel and give me roughly the one brew per-week capacity I'm aiming for. The downside is it'd be a lot more work with all the racking.
Do homebrewers just end up with a ton of fermentation vessels? Should I just bite the bullet and buy a bunch of buckets next time I have spare cash?