That explains why I have 6 gallon carboys. I bought a set of winemaking stuff off a guy on craigslist a few months back as I do intend to make wine at some point. Two 6-gallon carboys, a brewing bucket, hand corker, and misc things like bottle washer and autosiphon.Which is annoying if you also do wine because the standard for that is 6 gallons and 5/6 is a pretty annoying fraction.
Is that a circulation pump, so you pitch your yeast, let it circulate, then split it off into two smaller fermentation vessels?As far as then kegging... if you pitch in the boiling vessel after you run your chilling, with a pump running then you get a really effective yeast propagation split if you don't have a 10 gallon fermentation vessel (I don't)... I can do about 12 gallons in the 15 gallon Sanke keg if I need to and get 10-ish gallons out of it.
Yup, for sure. I already intended to buy a few more carboys for cider, now I definitely need to. I'm thinking I'll go with PET carboys, glass is really heavy. I certainly need to up the supply chain on the cider so it can age a few months.He just needs a few more toys, another fermenter, some more kegs. He'll do it anyway. You know he will.
If a keg is getting popped that quickly, he will have to up the supply chain. Plain and simple....
My favorite sized keg is the 2.5 Gallon Coke that I have converted to ball. They are impossible to find now. I am kicking myself that I didn't buy four of them at the time. You can buy commercial 3 gallon ones as well, but they just are not as nice. But talk about a nice size for entertaining...I like the 5 gallon size because I have limited room at my bar - room in the kegerator for either 3 corny kegs, or room for one full size keg. I have 3 taps, and like variety, so doing 5 gallon batches works out for me. Each keg normally lasts between 2-4 weeks... mainly because folks are drinking from all 3 taps depending on preference. I try to keep a stout, a red ale, and a wheat beer on tap, but mix in fruit beers and ciders once in a while. I find that if there are options, the cider doesn't go nearly as fast as the beers.
For fruit beers, blueberry and tangerine wheat have been big hits, but my peach grapefruit wheat has been by far the crowd favorite. That keg never makes it to week 3 once on tap,
Forgot to mention I ran across those guys on HBT. They are, wow.Unless you are one of those nutty low-dissolved oxygen guys the you want the head space so you don't blow the airlock.
oooh, rich boy, eh? The Spike Brewing stuff is beautiful though. I think I've posted my home made single kettle PID-controlled water heater element BIAB ghetto setup on this board somewhere, but I agree, electric is the way to go once you get serious.I home brew as well. Been brewing for 7 years. I was a propane brewer but recently rebuilt my brewery and switched to electric. Man it is the best. Brewed a few batches in the new system, still dialing it in. But it’s going great so far. Here’s a pic of my setup.
oooh, rich boy, eh? The Spike Brewing stuff is beautiful though. I think I've posted my home made single kettle PID-controlled water heater element BIAB ghetto setup on this board somewhere, but I agree, electric is the way to go once you get serious.
Beautiful setup for both the keezer and the electric three kettle setup...