looking to expand

[chris24300]

So I'm still very very new (working on 7 days experience here) but while my first batch is fermenting away I decided to scout some recruits

I was going to get

two buckets for primary
2 glass carboys (probably the 6.5 gal for 5 gal batches)
lots of sanitizer

this might be a good time to look at a temp controlled fridge to stabilize fermenting temps, any suggestions?

I'm looking to get at least two batches going.
Anything else recommended?

 

[H-ost]

Don't forget lots of cleaner like PBW

 

[Yooper]

I'd probably skip the glass carboys. I have dozens, but hardly ever use them except for wine. I have about 5-6 "ale pails" buckets, lids, and extra airlocks.

 

[RM-MN]

I agree with Yooper. You can get 2 pails for the price of one carboy and they stack nicely when you aren't using them. Used somewhat carefully they will last for years. I have 3 buckets and one carboy and guess what is empty.

 

[Conan]

As for a ferm chamber, check out some of the DIY forum's info. There's the Son of Fermentation chamber that's supposed to be good and cheap- even if it's a bit crude. Otherwise, how big of a space do you have? A chest freezer would be nice, along with some kegs. Or two freezers- one for serving, one for fermenting. Kyle

 

[chris24300]

Well I have a kegerator and am looking at buying a multi tap tower for it, I can easily fit a few cornys no problem.

I'm more concerned with keeping the temp around 60-70s. I'm lagering now so the kegerator is perfect but once it gets warmer I think my temps will fluctuate too much in NE..

I didn't realize this site had a DIY section, the fermenting chest looks like it would solve my worries!

 

[chris24300]

I'd probably skip the glass carboys. I have dozens, but hardly ever use them except for wine. I have about 5-6 "ale pails" buckets, lids, and extra airlocks.

I agree with Yooper. You can get 2 pails for the price of one carboy and they stack nicely when you aren't using them. Used somewhat carefully they will last for years. I have 3 buckets and one carboy and guess what is empty.

Really? I could have sworn I just read a thread on here that talked about the buckets as secondaries had higher chance of infection/contamination. If I can get buckets then I can also get a high gravity (12% +) going for next Thanksgiving and Christmas

 

[Yooper]

Really? I could have sworn I just read a thread on here that talked about the buckets as secondaries had higher chance of infection/contamination. If I can get buckets then I can also get a high gravity (12% +) going for next Thanksgiving and Christmas

Oh, well, I rarely (as in almost never) use secondaries and when I do, I use a keg unless I'm oaking or adding fruit (again almost never).

If you'll be using a clearing/aging vessel, you're correct in that you don't want to do it in a bucket with such a wide headspace. But if you're buying carboys for that purpose, you'll need 5 gallon carboys, not the larger ones.

 

[Surly]

You are getting some very, very good advice here. I would only add that as you plan your purchases you plan on not purchasing any type of equipment twice.

Take a deep breath and ask yourself where do you want to go with this hobby. Then, begin designing your equipment needs based on maybe volume per brew. If you want to brew ten gallon batches, then do not buy small mash tuns and boil kettles.

I do know you are just starting out and no doubt you will need some base equipment, but keep the future close at hand.

Good Luck

 

[Conan]

What diameter is your tower? I have a 3" which has 2 taps on it now and I'll be installing a third very shortly. It came with one mounted. Pretty easy job, just drill a hole and get a CO2 splitter.

Not know there's a DIY section???? Jeeze.
Happy brewing,
Kyle

edit: Surly hit it on the head- if you think you'll be going bigger or AG or whatever, might as well prepare for it.

 

[chris24300]

Oh, well, I rarely (as in almost never) use secondaries and when I do, I use a keg unless I'm oaking or adding fruit (again almost never).

If you'll be using a clearing/aging vessel, you're correct in that you don't want to do it in a bucket with such a wide headspace. But if you're buying carboys for that purpose, you'll need 5 gallon carboys, not the larger ones.

Mind if I ask how you ferment? I bought a corny that's waiting to be filled. Well my kit came with another plastic bucket (has hole for dispenser for bottling time) so I take it to be fine but I want a few batches so I thought the carboys were 'the next step'. Is the 'goal' to overflow the headspace in the carboys?

 

[chris24300]

You are getting some very, very good advice here. I would only add that as you plan your purchases you plan on not purchasing any type of equipment twice.

Take a deep breath and ask yourself where do you want to go with this hobby. Then, begin designing your equipment needs based on maybe volume per brew. If you want to brew ten gallon batches, then do not buy small mash tuns and boil kettles.

I do know you are just starting out and no doubt you will need some base equipment, but keep the future close at hand.

Good Luck

Well by natural ways, I'm going to go big, maximize my space anyways. I'll be moving in a year so that's holding back the big guns but I don't know the exact space I'll have. I just need to get my process going for a seamless transition.

 

[Yooper]

Mind if I ask how you ferment? I bought a corny that's waiting to be filled. Well my kit came with another plastic bucket (has hole for dispenser for bottling time) so I take it to be fine but I want a few batches so I thought the carboys were 'the next step'. Is the 'goal' to overflow the headspace in the carboys?

Sure! I always ferment in "ale pails". I have no problem in my cold climate keeping cool fermentation temperatures so I ferment the vast majority of my ales at 64 degrees (beer temperature, not ambient!). I make sure I pitch enough yeast at the beginning (mrmalty.com has a great pitching rate calculator) and I keep the fermentation temperature at the optimum range for the yeast strain (again, almost always 64 degrees, but sometimes up to 68 degrees). Then, after two weeks I keg the beer. Or bottle it. If I'm dryhopping, I will often dryhop in the fermenter at that point, and then keg or bottle 3-7 days later. That's for ales. For lagers, my procedure is different. But I make far more ales than lagers, and it works out great for me.
I occasionally will do a specialty beer- an oaked imperial amber, for example. If I do something like that, I'll rack onto the oak into the appropriately sized carboy for a week or so. but that's really very rare.

 

[Spintab]

When I was first starting out and in about that same position you are (OP) wanting to get more stuff I debated between going all grain or getting a keg system. The owner of my LHBS gave me the best piece of brewing advise I've ever gotten. "Before you do anything else, learn to ferment." I immediately set myself up a swamp bath and as quickly as SWMBO would let me I picked up a chest freezer and temp regulator. Learn to ferment. Make those yeasties happy. Ultimately you'll end up with a chest freezer. I'd look into that.

I've been brewing for just over two years and I've never needed more than two ale pales and a single 5 gallon carboy for when I age a big beer, dry hop, or lager. I drink 90% of my own beer though. If you give much away, you're pipeline may move a little quicker.

 

[chris24300]

Sure! I always ferment in "ale pails". I have no problem in my cold climate keeping cool fermentation temperatures so I ferment the vast majority of my ales at 64 degrees (beer temperature, not ambient!). I make sure I pitch enough yeast at the beginning (mrmalty.com has a great pitching rate calculator) and I keep the fermentation temperature at the optimum range for the yeast strain (again, almost always 64 degrees, but sometimes up to 68 degrees). Then, after two weeks I keg the beer. Or bottle it. If I'm dryhopping, I will often dryhop in the fermenter at that point, and then keg or bottle 3-7 days later. That's for ales. For lagers, my procedure is different. But I make far more ales than lagers, and it works out great for me.
I occasionally will do a specialty beer- an oaked imperial amber, for example. If I do something like that, I'll rack onto the oak into the appropriately sized carboy for a week or so. but that's really very rare.

OK, this seems easier than half the methods I've read, is there a noticable product quality difference? This method seems simpliest, and I can avoid carboys and buy more kegs! Another bucket and corny and I will be satisfied.. for now.

Do you do anything different when kegging? in regards to carbonation, one advice given to me was to use keg as secondary but wait a week or two before carbonating.

When I was first starting out and in about that same position you are (OP) wanting to get more stuff I debated between going all grain or getting a keg system. The owner of my LHBS gave me the best piece of brewing advise I've ever gotten. "Before you do anything else, learn to ferment." I immediately set myself up a swamp bath and as quickly as SWMBO would let me I picked up a chest freezer and temp regulator. Learn to ferment. Make those yeasties happy. Ultimately you'll end up with a chest freezer. I'd look into that.

I've been brewing for just over two years and I've never needed more than two ale pales and a single 5 gallon carboy for when I age a big beer, dry hop, or lager. I drink 90% of my own beer though. If you give much away, you're pipeline may move a little quicker.

I'm looking at chest freezers (some great deals on craigslist!) but it's cool enough now that my temps are pretty stable in the low 60s and my kegerator can be set at mid 40s so I'm not worrying about it till spring. I'm going to look into that DIY fermenting cabinet too but after the deals on craigslist I don't think it's worth building my own if I can get a 21 cu ft freezer for $250. will cost me about as much for the ac alone.

Another reason I want more is because I made some of my newb mistakes and know how to correct them and would like to get a second batch going right behind this one to compare the outcome.

 

[Yooper]

OK, this seems easier than half the methods I've read, is there a noticable product quality difference? This method seems simpliest, and I can avoid carboys and buy more kegs! Another bucket and corny and I will be satisfied.. for now.

Do you do anything different when kegging? in regards to carbonation, one advice given to me was to use keg as secondary but wait a week or two before carbonating.

The beer comes out great! There really isn't anything magical about moving the beer to a clearing vessel- so I don't bother doing it most of the time. If you make the beer well from the onset, it will clear just fine in the fermenter. I then rack to the keg. I normally go ahead and put it in the kegerator at that time, but if it needs more time to age I wouldn't have an issue keeping it at room temperature.

 

[RichmonS]

You are looking to expand but what is your current equipment? I would agree that a second bucket with airlock is what you need to have two batches fermenting at once.

I would also recommend a boil kettle that will allow full boils if don't already have one. Then a chiller that will allow you to cool that much wort quickly (these can be made).

 

[Pappers_]

I'd probably skip the glass carboys. I have dozens, but hardly ever use them except for wine. I have about 5-6 "ale pails" buckets, lids, and extra airlocks.

I take the opposite approach, I don't have any buckets anymore and only use carboys, of varying sizes. Either work.

 

[chris24300]

What diameter is your tower? I have a 3" which has 2 taps on it now and I'll be installing a third very shortly. It came with one mounted. Pretty easy job, just drill a hole and get a CO2 splitter.

Not know there's a DIY section???? Jeeze.
Happy brewing,
Kyle

edit: Surly hit it on the head- if you think you'll be going bigger or AG or whatever, might as well prepare for it.

I'm not exactly sure but it was a danby chill n tap kegerator, probably close to 3" as well. What size co2 tank do you use? I have a 5gal now and was just going to get a second but guess that may not be necessary. what PSI do you use to serve?

I was looking at a new tower all together with two taps but I prefer a DIY. Did you have to use specific gromets/fittings??

Thanks!

 

[chris24300]

The beer comes out great! There really isn't anything magical about moving the beer to a clearing vessel- so I don't bother doing it most of the time. If you make the beer well from the onset, it will clear just fine in the fermenter. I then rack to the keg. I normally go ahead and put it in the kegerator at that time, but if it needs more time to age I wouldn't have an issue keeping it at room temperature.

So my recipe came with 3/4 cup corn sugar, if I attempt your method when would I add it to the keg? At the 2 weeks from initial fermentation, or a week or two after racked to the keg?

You only ferment in the primary bucket then rack to keg and drink up? Sounds like tasty beer in a few short weeks maybe the next batch will have to be an ale

 

[chris24300]

You are looking to expand but what is your current equipment? I would agree that a second bucket with airlock is what you need to have two batches fermenting at once.

I would also recommend a boil kettle that will allow full boils if don't already have one. Then a chiller that will allow you to cool that much wort quickly (these can be made).

Just have a 5 gal equipment kit (typical starter set) and a 15 qt kettle. Im going to hold off on the larger items till I move, then it's game on. Looking to fill in the experience gap for now.

 

[Piratwolf]

I actually use all carboys as well... 6.5, 2 x 5, 1 x3gal. But I don't think it matters much. Personally, I just really get geeked watching yeast do thier thing through the glass.

If you know you're moving, you might consider a smaller approach. I use two dorm-sized fridges (total of $25 thanks to CL!) run off the same temp-controller and they work amazing. Moving a chest freezer, especially a big one, sounds like a PITA to me.

As for going big, I agree in principle. However, if you're really focused on dialing in your process at this point and have a big move looming, you'll probably be fine with just a couple buckets, cornies and modest ferm control expense until you get somewhere more long-term and know what space you have to work with.

Regardless, welcome to the greatest hobby ever!!!