mrbeachroach
Well-Known Member
Hello my Home Brew friends. Recently I have asked on another thread why I should use electric brewing instead of the typical propane set up. I have had many responses from that community of Brewers.
However, I'm still a bit conflicted and would like to hear the other side of this debate.
I am soon either going to buy a 20 to 25 gallon brew pot
Or, I will buy the Brewers edge mash and boil.
One of the reasons I am conflicted is that if I buy the mash and boil I am limiting myself to that size brew.
If the mash and boil experiences problems then I will have a unusable piece of equipment.
Many of the people on the mash and boil forum, complain about a 5° temperature swing.
But the irony with that is how much can you actually control within 5° when you're using propane?
On the flipside if I upgrade to a big brew pot, I will not be limited on the size or style of beer if I want to go high gravity,
I would have the opportunity to brew outside which actually sounds appealing to me.
My only concern with brewing all grain outside, is the TIME involved in start to primary fermenter.
If you're able to answer this question but only with your opinions weighing in but also, how long it takes you to all grain BIAB, and why you would stick with propane, I would love to know. Thank you!
However, I'm still a bit conflicted and would like to hear the other side of this debate.
I am soon either going to buy a 20 to 25 gallon brew pot
Or, I will buy the Brewers edge mash and boil.
One of the reasons I am conflicted is that if I buy the mash and boil I am limiting myself to that size brew.
If the mash and boil experiences problems then I will have a unusable piece of equipment.
Many of the people on the mash and boil forum, complain about a 5° temperature swing.
But the irony with that is how much can you actually control within 5° when you're using propane?
On the flipside if I upgrade to a big brew pot, I will not be limited on the size or style of beer if I want to go high gravity,
I would have the opportunity to brew outside which actually sounds appealing to me.
My only concern with brewing all grain outside, is the TIME involved in start to primary fermenter.
If you're able to answer this question but only with your opinions weighing in but also, how long it takes you to all grain BIAB, and why you would stick with propane, I would love to know. Thank you!
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