hio3791
Well-Known Member
Sat night, did a back to back batch: 5 gal of EdWort's Robust Porter (first BIAB) and 10 gal of my house Cream Ale. Long night but I have 15 gal of beer happily fermenting in my basement!
Fat Czech Bohemian Pilsner. My first batch outside on an SP-10 burner (I hope, I haven't bought it yet, otherwise indoors.)
I'll be making the starter later today, and brew tomorrow or Sunday depending on the weather. Nice day, no brew. Cloudy day, brew.
I went to Lowe's to buy the burner and I stood there debating the purchase. Then I walked away without it. I thought about the pros and cons, and the cons just weighed in heavily:
Pro - Faster boils, no brewery smell in the house, not in the way in the kitchen
Con - It must be attended, need a new setup for everything else, new sanitation procedure, no sink, need to do some things in the kitchen anyway.
Money wasn't an issue, I can afford the $54. I've been brewing indoors for a very long time, with a kitchen stove that can hold a boil on a full 5.5 gallon batch, if slow to bring it up to one. I'm pretty dialed in to my current setup and procedure and just don't want to upset it.
I've got a Guinness clone 7 days in the primary and 4 points await from estimated FG. Hope to be bottling this in a couple of weeks. I brewed using my new 8 gal Tall Boy SS pot and Edelmetall burner from NB. First time not brewing on the stove and oh what a difference. The gas burner brought 5 gal of room temp water to 158F strike temp in <10 min. It brought the 170F, 4 Gal of liquor to full bowl in <5 min to the point of boil over in my 8 Gal pot. Wow!
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