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[boomtown25]

Pros and cons people- I can't make a decision. Do I want to spend money on a kegging system ($159 from Midwest) or do I want to build a rectangular cooler mash tun and get a stir plate/flask? (figure this will be about $100-$120)

P.S.- I do not have a lot of room for kegs in fridge. I can probably fit one in my main fridge, but if I keg more than one batch the other will not be able to be cooled.

 

[Jsmith82]

That's a toughy...

I'd probably go with the upgraded mash tun and a stir plate, judging by your signature you're brewing up a storm lately and these would only help your process.

Though not having to bottle and being able to get a beer from grain to glass in much shorter of a time is a plus as well.

I see the difficulty here. haha

 

[JJL]

Depends on your goals. If you want to jump to all grain get the cooler. The stir plate flask is optional. You can make perfectly good yeast starters without it, but you can definitely grow more yeast faster with the stir plate.

If moving to all grain isn't really a priority, or you have the means to do all grain on the stove top, you might want to go with the keg setup.

Personally, if I had to do it over again, I'd have bought kegs a long time ago.

 

[boomtown25]

Doing AG on the stove right now, but soon to be stepping it up outside.

 

[RobWalker]

Cool beer on tap? Don't have to ask me twice...

 

[sendkyleanemail]

Not all beers need a starter. But all beers can be kegged. Then again who wants to keg underpitched beers? Tough call. I say get set up to keg. The time saved over bottling will allow you to get a second job and pay for all kinds of goodies, stir plate and flask included!!

 

[boomtown25]

Second job= more time at poker/blackjack table. Hell, I could end up with a Magic brewsystem in one evening!

 

[JonK331]

You don't need a stir plate to make starters. If you don't have one already, get an O2 tank and diffusion stone. This can be used for both your starters and your full batches and will have a greater impact on fermentation all the way through your process. If I were doing it over again I also would get a kegging set up right away. Then temperature control, then all grain.