Fat Bastard
Brew Cvlt Doom
- Joined
- 11/8/11
- Messages
- 914
- Reaction score
- 226
I've done 4 brews now and I'm getting my routine down pat. Haven't made a dud yet. Not all have been how I wanted, but they've all been good and drinkable.
Here's my rig in action.
(photos are a pastiche of a couple of different brew days)
I BIAB, but because of the limited space, I actually use a 2v system with the bag only aiding in cleaning up the spent grist from the mashtun/kettle and it's really only incidental to the process, so I don't want to get into the whys and wherefores of that here with the usual suspects. I'm able to sparge through the bag supported by a perf. stainless false bottom without getting a stuck sparge, so it's kind of propper all grain!
A couple of the things I struggle with is temperature controlling the fermentation. I have no space to install a second fridge or freezer up here. There's carpet on the floors except for in the kitchen and I'm deadly afeard of it leaking and buggering it up. I do have a powerless storage space downstairs on the south side of the building that stays at a constant temperature. Most ferments so far have stayed at around 19 degrees, the last one rising to 21 after a series of stinkin' hot days recently. I'm sampling it now, and can't taste anything awry with it. I'm looking at dropping the fementer into a tub of water on the slab to even the temperature out. I'd love to be able to keg, but again, no space.
Just wanted to open a discussion on brewing in a small space. Anyone else doing it? Any tips and tricks, or abuse for doing it differently to you?
Cheers,
FB
Here's my rig in action.
(photos are a pastiche of a couple of different brew days)
I BIAB, but because of the limited space, I actually use a 2v system with the bag only aiding in cleaning up the spent grist from the mashtun/kettle and it's really only incidental to the process, so I don't want to get into the whys and wherefores of that here with the usual suspects. I'm able to sparge through the bag supported by a perf. stainless false bottom without getting a stuck sparge, so it's kind of propper all grain!
A couple of the things I struggle with is temperature controlling the fermentation. I have no space to install a second fridge or freezer up here. There's carpet on the floors except for in the kitchen and I'm deadly afeard of it leaking and buggering it up. I do have a powerless storage space downstairs on the south side of the building that stays at a constant temperature. Most ferments so far have stayed at around 19 degrees, the last one rising to 21 after a series of stinkin' hot days recently. I'm sampling it now, and can't taste anything awry with it. I'm looking at dropping the fementer into a tub of water on the slab to even the temperature out. I'd love to be able to keg, but again, no space.
Just wanted to open a discussion on brewing in a small space. Anyone else doing it? Any tips and tricks, or abuse for doing it differently to you?
Cheers,
FB