See, Mr. PoolBrews went further down the rabbit hole than I did!Hey home brewers! Great thread! I've been home brewing for over 20 years... I have a 3 tap kegerator near my pool - always 3 on tap, and 1 in the fermenter.
Currently on tap is DarkLing, a roasted porter, Ne'Mo, a peach grapefruit wheat, and Monkey Brew, a banana brown ale. In the fermenter is Ai Yi Yi Yi, a mango habanero wheat. In the wings is a good irish red, and a tangerine wheat!
With regards to sanitizing, I would look at something like Star San - it's easier and safer to use than iodophor (I assume that is what your iodine mixture is). No chance of accidental bad tastes getting in your brew.
My best brewing additions in the past several years have been:
- Electric brew kettle! I used to use a propane burner, but this electric kettle accurately controls the temp, and shows me the temp when as I'm bringing it down after boil - no thermometer needed! This item alone has made brew day much easier, and saves me about an hour and a half each time.
- FastFerment - I used to use glass carboys, but the FastFerment with the collection ball at the bottom allows me to do primary and secondary fermentation in the same vessel - I don't have to transfer to another vessel and risk contamination.
- Tilt hydrometer/thermometer. Fantastic toy! Instead of measuring original gravity with a manual hydrometer, then every few days checking final gravity to see if it's done, you just drop the Tilt in your fermenter. It communicated via bluetooth to your phone - so you know original gravity right away, and can track (and chart) gravity and temp as the fermentation progresses!
Does anyone also roast their own coffee? I do, of course.....