Two brews complete...where to expand my abilities?

[BMBC]

Good morning, all. I brewed my second batch yesterday--an all extract hefe. I've got the basic extract w/steeping grains routine down, I believe. I have my basic starter kit and a 5 gallon SS kettle. What area can I expand to get the most improvement and enjoyment from brewing?

Here are my thoughts...

7 cu ft fermentation chamber: I have a spare bathroom where my fermenters sit in a tub of water covered with t-shirts. I live in AZ and 100+ heat is quickly approaching. I usually keep my AC set around 84. I don't think I can get away with swamp cooling through the heat of summer.

Kegging setup: I've only bottled once and I already know I'd rather keg.

20 gallon kettle and propane burner: I'd like to move to full batch boils. I know 20 is a big step, but I eventually want to do 10 gallon all-grain like my friends so I figure buy once and get it over with.

 

[bobeer]

if the hot weather is coming and you have no place to ferment then I'd make fermentation temp control your number one priority.

After that build an immersion chiller or invest in a way to chill your wort down.

If you're going to brew 10 gallon batches then I'd invest in the kegging setup before you upgrade your equipment. Bottling 10 gallons really sucks.

 

[ChelisHubby]

Buy the fermentation chamber first Then buy a larger kettle and burner.

 

[ChelisHubby]

I bottle with bombers and Quarts, I don't care for 12 ounce bottles. Too much work and very small amount of beer. But if I am going to do 10 gallon batches and have the money Kegging is great!

 

[j1n]

Fermentation Chamber should be the next thing you add to your equipment.

 

[Zepth]

My first investment beyond kits was a mill and mash tun. Followed by kegs, and immediately thereafter a fridge for them after I realized there is no practical way to dispense from a room temperature keg. Serving temperature wasn't a problem, I don't mind those weird "warm" beers. I'm only now in the process of making a (dual) fermentation chamber to not brew based on seasons.

Where you're at it seems brewing by the seasons is not an option. Getting your fermentation chamber up and running is the right course of action. As far as expanding your boil capabilities you should at least browse the electric brewing section. Much like the idea of buying a large kettle once and being done with it, get the heat setup you want the first time.

 

[unionrdr]

You could also move up to pb/pm bian like I do in the same 5 gallon SS kettle I started with. I use a 5 gallon nylon bag to put my crushed grains in for the mash. And since we bought a set of 4 nested SS stock pots with lids & strainer trays, I can use one of the smaller kettles for the dunk sparge. About two gallons to mash & 1 1/2 gallons sparge gives about 3 1/2 gallons boil volume in my 5 gallon kettle. Then have a couple gallons of spring water chillin' in the fridge a day or two before brew day to top off with. Ice bath the hot wort down to 75F or so, then strain into fermenter. Top off to recipe volume, usually 5 gallons. This will get the temp down to 62-65F or thereabouts. You get partial mash quality on a minimal investment.

 

[blackbeer]

all grain. make a mash/lauter tun from a cooler and buy a wort chiller and never look back. extract is good and all but there is nothing like taking a bag of grain and turning it into beer. and chicks dig all grain brewers.

 

[unionrdr]

Oh, idk...I was wheelin' around the store picking up spring water, etc to brew with a few months ago. This young blond hottie went ga-ga over me being a PM home brewer. We talked for a few minutes...then I thought, where were you when I was single??

 

[BrewerBrad82]

+1 to fermentation chamber. Temp control for your beers is easily the most important step at this point. Once you have that taken care of worry about the other stuff.

 

[Calder]

Sounds like you have a number of investments coming up. Take your time and make sure you get what you want and don't regret it.

In the meantime, keep brewing. Get some yeast to match your temps and brew some Belgians, or Saisons. Try a BIAB partial mash (5 to 6 lbs of grain). Paint straining bags are cheap, and it will help you understand the mashing process.

Grain mill and 50 lb sack of 2-row.

 

[paperairplane]

Toss up but given you are in AZ, ferm chamber for sure.

Then do big pot and a burner. Full volume boil is a big step. At this point you can save some cash by doing BIAB so you only need 1 pot.

If you have the ferm chamber up and running, you can make do with a mediocre chiller - I chill down to 90*F and then put it in the ferm chamber until it is pitch temp.

Then work on keg equipment. Search for a deal on kegs - I would recommend at least 2 kegs for each tap. I have traded gear for CO2 tank, pieced together parts and just built it over time. This part is gonna sting, there is just no cheap way to keg beer. I have a 3 tap keezer and probably $600 invested. Maybe more.

 

[David_Trucks]

You're absolutely on the right track already with what you plan to do and what everyone else has said. The only thing I'd add, if you haven't already (I didn't see it mentioned anywhere, forgive me if you do it already) are yeast starters.

 

[Mirilis]

+1 germ chamber.. Temp controls the second most important part of making good beer... Right behind sanitation.

 

[Calder]

+1 germ chamber.. Temp controls the second most important part of making good beer..

Temp control is great for reproducing germs!

 

[Mirilis]

Lol... Stupid smart phone and its auto correct spelling.

 

[rekoob]

I'll drop a vote for ferm chamber.

Great beer can be made with extract or PM as stated above. If you're shooting for 10 gal batches and you are just starting out the basics (MT, IC or the like, full batch boil, HLT, ferm chamber, keezer, brew stand) adds up to a good chunk of change... I will tell you from experience, moving five gal of hot wort around cuz you don't have a stand or other means of transfer really sux... moving 10 gal's.... don't do it.

So, unless you have a lot of cash burning a hole in your pocket I would suggest you plan out what kind of set up you want in the long run and then start getting items in an order that will help you and your beer.

Good luck.

 

[BMBC]

Update...

I've got my first two brews in bottles. We've been enjoying them very much. The second one--a hefe--is okay, but it's just sort of blah. It's only 6 lbs of wheat dme, an ounce of hops, and a smack pack of wyeast. It's not bad, but there is nothing outstanding about it. I guess I should have used some specialty grains in it or honey or something to give it some flavor.

It very quickly got way too warm here in AZ to ferment in the open so we bought a 7 cu ft freezer and an Johnson Controls controller. I have a blonde ale and a brown ale happily fermenting in 66F temps as we speak even though the house is about 84F.

We're now ordering a keg system with double kegs. I have learned that I *hate* bottling. I also want to be able to force carb when I need to. I know I took my first two beers out of fermentation too early--especially the hefe. I want to keg so I don't feel like I have to hurry and get the beer into the bottle since it has to condition for three weeks. I'd rather primary for four weeks and keg carbonate for one or two instead of primary for two weeks and bottle condition for three.