What to buy

[Rapt0rBrown]

So I have a couple of batches completed and have made ok beer. While I understand that process has some impact on quality, I would like to make a list of my next purchases.

I current own:
Brew bucket
Turkey fryer kit
Glass carboy
Sparge water tank (igloo)
Mash tun (igloo with false bottom)
Sparge arm

What should be next on the list to make the greatest impact on the beer.

Some suggestions.
Fermentation temperature control
Stainless pot

Let me know and thanks in advance.

 

[o4_srt]

Fermentation chamber. Hands down.

 

[Golddiggie]

O2 injection system
Pitching proper amount of yeast
Fermentation chamber
Grain mill (so that you crush the grain on brew day)
Wort chiller

Also, you can improve your batches by shifting most (if not all) over to the long primary method.

As long as your aluminum pot/kettle is properly conditioned, you probably won't see any impact by shifting over to SS. You can change over to SS if/when you want, but I wouldn't make it a priority.

 

[TomHanx]

Also, you can improve your batches by shifting most (if not all) over to the long primary method.

As long as your aluminum pot/kettle is properly conditioned, you probably won't see any impact by shifting over to SS. You can change over to SS if/when you want, but I wouldn't make it a priority.

sorry, slightly off topic but whats the long primary method?

Fermentation chamber. Hands down.

i had to look it up as this is all new to me, but a fermentation chamber is basically a cooling/refrigerated unit that would allow you to ferment beers at colder temps? wouldn't that only be applicable to certain types of yeast then right?

 

[Golddiggie]

sorry, slightly off topic but whats the long primary method?

Full time on the yeast cake, no racking to the bright tank... Many of us only rack into another vessel (when not going to bottles or keg) when aging on a flavor element that works best when off the yeast, or when we need to get off of another flavor element before adding a new one... Such as getting off of coffee grounds (in primary) before aging on oak.

There's tons of threads referencing this method, and shift from days of old...

 

[TomHanx]

Full time on the yeast cake, no racking to the bright tank... Many of us only rack into another vessel (when not going to bottles or keg) when aging on a flavor element that works best when off the yeast, or when we need to get off of another flavor element before adding a new one... Such as getting off of coffee grounds (in primary) before aging on oak.

There's tons of threads referencing this method, and shift from days of old...

ok. thanks for the quick response...
I'll be honest though I didn't understand it. In most basic terms are you talking about the first/primary fermination? after you've cooled the wort you add it to a bucket w/ the lid and hose into water (or whatever vessel you use)? then after its fully fermented adding to another vessel like a carboy? I'm sorry if thats way off- I've got a whole day and a half of research on this.

sorry to threadjack you Rapt0rBrown...

 

[o4_srt]

sorry, slightly off topic but whats the long primary method?

i had to look it up as this is all new to me, but a fermentation chamber is basically a cooling/refrigerated unit that would allow you to ferment beers at colder temps? wouldn't that only be applicable to certain types of yeast then right?

Yes and no. Most ale yeast perform bet between 60-70. The hotter you ferment, the more estery/off your beer will taste.

Many, many people have noted distinct improvements in their beer when controlling fermentation temperature. A fermentation chamber allows you to keep the temperature of the fermenting beer constant, regardless of outside temperature, or heat generated by fermentation.

Additionally, it will allow you to lager, and cold crash.

 

[Golddiggie]

I also agree that a fermentation chamber is valuable tool for your kit/set... It can let you ferment with a yeast that needs a specific temperature, or temperature range, to get what you want from it. There are yeasts that will give one set of flavors/characteristics to a brew while fermenting in one temperature range, while giving a different set as another temperature range. It all depends on the yeast you're using.

If you have a spot where you live/ferment that is within the temperatures you want, most (or all) of the time, then you're good. Not many of us have that luxury. Personally, I don't have the room for a chamber, yet... Fortunately, I have a brew-buddy that is letting me ferment in his basement, which IS in the range that I like for most of my brews.

 

[Rapt0rBrown]

I forgot to list a wort chiller

I also buy my grain from a local place that I can mill the same day I brew.

So fermentation temperature is the next most important think I can control?

 

[Golddiggie]

I would get the fermentation chamber setup, as well as the O2 infusion rig next... Both will make the yeast happier/healthier, giving you better brew in the process.

Are you using a kettle, or just a pot, for the boil? If it's still just a pot, install a ball valve in that biotch and make her a kettle. :rockin:

On the horizon for me is one or two 1/4 Sanke kegs to ferment in. I already have four 1/6 Sanke kegs to use for aging and such. I want the slightly larger ones for fermenting big brews in, or using more active yeasts (top cropping)... This will come in handy for when I brew my old ale again, as well as start my barley wine... I plan on using one of the 1/6 kegs to ferment a blonde ale in starting on Monday. Only slight down side to using the SS kegs are that you can't see what's going on with just a glance. Although, I really don't need to worry about a bad seal making for no airlock activity. But, with the extra head space there might not be much airlock movements. Not too concerned though...

 

[Rapt0rBrown]

So it looks like I am going to spend some money on fermentation tempetures and O2 infusion. Anyone have some suggestions?