I have two of the Spike Flex + buckets which are AMAZING but freaking expensive for a fermenter. They're not lying, though -- the equipment will outlast your liver. Those guys are making art with stainless steel. It also helps that they're local (MKE). I have some older glass big mouth bubblers and some newer plastic ones but the Flexes beat out everything. Once you get used to pressurized fermentation with tri-clamp everything, including a rotating racking arm, it's very hard to go back. The only issue I have with them is that with the full butterfly valve and racking arm in place, it's near impossible to get them into my keezer to cold crash them. I want to get one of their bigger conicals to do 10-15 gallon batches but the fully electric basement brewery has to be finished before I can justify it, as I am NOT carrying one of those up and down stairs.
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- Thread starter Vinman
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Only one purpose needed: yeast dump. I would brew a half gallon batch in a 45 gal conical just to be able to dump the dang yeast.
This is something i have been really thinking hard about getting into and creating brews for my fire dept and naming it after my fire dept union local. I need to pick the Brains of you creators and make my dream a reality!!!!!
You absolutely should. It's easier than you think. And it's beer that you made. I'll give you any advice I can. One suggestion from my personal experience is if you can, go all grain from the start. I have never been able to make an extract beer that I liked. People say they have, but all grain is where I finally turned the page on really enjoying the beer I made.
Sailingeric
Valuable Member
If you can boil water then you can make beer. Beer wants to be made! It is hard to make a bad beer. A lot of good info on Homebrew Talk https://www.homebrewtalk.com/ and feel free to PM me, I can walk you throw a brew.
OP
OP
so the IPA is finally bottled all 8.5abv
4g Columbus hops
4g Centennial hops
4g Simcoe hops
4g Citra hops
5g grapefruit honey
Total of 21 gallons had a lot of Sandbar at the bottom
Born on 10/13/19
4g Columbus hops
4g Centennial hops
4g Simcoe hops
4g Citra hops
5g grapefruit honey
Total of 21 gallons had a lot of Sandbar at the bottom
Born on 10/13/19
Just kegged and carbed the first beer I've done in months, a double IPA with Simcoe, Mosaic and Citra. The grain bill was mostly 2-row, some honey malt, a bit of cara-pils and two pounds of some unknown, unlabeled malt from Northern Brewer, hence the "super secret limited edition." Of course, it tastes great and I have no idea what the mystery grain is.
Sailingeric
Valuable Member
OP
OP
So you bottle your keg beer and bring it with you how long does it last have you ever had one of your bottle beers a month out 2 months out who are you asking 3 months out? Just wondering
OP
OP
Sorry about part of that message people were talking in the background while I was talk to texting the reason I was asking was I bottle all the time but if I could keg and then bottle some off the keg that will last that would be cool
ScottR
Surfing....
I used to brew about 10-12 years ago. Was in Hawaii where it’s warm year round so I could only brew ales and only in the winter. I believe ale yeast ferments from the bottom. I forget. But even with mildly warm temps, my whole batch would brew really fast and I always ended up with 7% abv. Kind of crazy to get tipsy off your own stuff. Even crazier to experience the headache the day after.
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