Rogue_Atom87
Well-Known Member
- Joined
- Sep 3, 2020
- Messages
- 134
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Hey all.
First post here and hoping to get some guidance for getting back into home brew. About 3 years ago I started with the basic brewers best kit (ferment bucket and bottling bucket). I ran a few of the BB kits and had good success. Few bottle bombs but eventually turned out pretty well.
I have since started making home made sausage and modified a deep freezer as a curing chamber. Since I usually use UMAI bags which require refrigeration temps I now have a setup where I can create my own draft system. Before I start spending I could use some help with the below as I have been out of game for bit. I am trying to conserve costs as much as possible. As always any feedback greatly appreciated
My plan is to run two 2.5-3 gallon corney kegs
-With this setup white size CO2 tank would be sufficient
-I will probably stick with the LME kits to begin with. Not sure which brand I will use but most are 5 gallon. Is it possible to half it for quantities I want. I would rather not make 5 gallon batch then siphon 2.5 gallon down sink. If needed I will run two 5 gallon tanks if easier
-My initial fermenter was plastic bucket and worked fine. I see there are conical designs as well and not sure if those make a difference. I will say that since I have a 2 year old walking around in small town home I will have to store the bucket in my closet so moving 5 gallon up flight of stairs and down should be considered
-Is secondary fermenter necessary or can I just rack to the keg after fermentation is complete and let it sit in cooler until carbonation?
-Since making beer 3 years ago I have acquired a sous vide cooker and was planning to use that to have precise temp control I have seen some videos of BIAB with success. What thoughts about using LME and a sous vide cooker. Do you think would thin down enough to work?
-My keezer/kergerator/sausage chamber is outside so need good taps that wont corrode. Also would like to have caps to put over the spout to prevent bugs from crawling in (I mistakenly left drain plug out during a sausage batch and opened up 3 days later after fermenting. Was not a good sight)
-What are the best recipe kits out now? I like BB when I got them as it had the yeast with it. NB you have to select yeast and other items which I am unsure of. I prefer IPA's and Citrus beers.
Again your help would be greatly appreciated
First post here and hoping to get some guidance for getting back into home brew. About 3 years ago I started with the basic brewers best kit (ferment bucket and bottling bucket). I ran a few of the BB kits and had good success. Few bottle bombs but eventually turned out pretty well.
I have since started making home made sausage and modified a deep freezer as a curing chamber. Since I usually use UMAI bags which require refrigeration temps I now have a setup where I can create my own draft system. Before I start spending I could use some help with the below as I have been out of game for bit. I am trying to conserve costs as much as possible. As always any feedback greatly appreciated
My plan is to run two 2.5-3 gallon corney kegs
-With this setup white size CO2 tank would be sufficient
-I will probably stick with the LME kits to begin with. Not sure which brand I will use but most are 5 gallon. Is it possible to half it for quantities I want. I would rather not make 5 gallon batch then siphon 2.5 gallon down sink. If needed I will run two 5 gallon tanks if easier
-My initial fermenter was plastic bucket and worked fine. I see there are conical designs as well and not sure if those make a difference. I will say that since I have a 2 year old walking around in small town home I will have to store the bucket in my closet so moving 5 gallon up flight of stairs and down should be considered
-Is secondary fermenter necessary or can I just rack to the keg after fermentation is complete and let it sit in cooler until carbonation?
-Since making beer 3 years ago I have acquired a sous vide cooker and was planning to use that to have precise temp control I have seen some videos of BIAB with success. What thoughts about using LME and a sous vide cooker. Do you think would thin down enough to work?
-My keezer/kergerator/sausage chamber is outside so need good taps that wont corrode. Also would like to have caps to put over the spout to prevent bugs from crawling in (I mistakenly left drain plug out during a sausage batch and opened up 3 days later after fermenting. Was not a good sight)
-What are the best recipe kits out now? I like BB when I got them as it had the yeast with it. NB you have to select yeast and other items which I am unsure of. I prefer IPA's and Citrus beers.
Again your help would be greatly appreciated