Brewcommune

Oh man, yea, there has been a ton of great advice. I think right now my aspirations are outstripping my possibilities. I'm restricted by money, and brewing stovetop in an apartment. But I cant wait to talk to all of you and get a good idea of what will work for me. And maltbarley, I will definitely ...

Those seem like an expensive and space consuming option. $80 for each? And you need one for everything you're fermenting, right? I dont know if I could pull the trigger on those, I would probably have to see how they actually work.

Hmmmm. I see your point, but if no carboys, what do you use as your primary fermentation vessel?

Maybe I should save the money for a kegerator? Right now I'm just clearing out space in the fridge, and we can only really fit one keg if we want any grocery space.

Ok, so I am wondering what is an appropriate amount of carboys to have. A little background first. I am practically BIAB, and in primary I get a lot of trub and of course the yeast cake. So I like to throw my brews in to secondary for at least a week to drop the rest out. I currently have a setup to...

Hey all, a friend left the states for a few years recently, and decided to leave me his grain. Included was 1lb of unmalted wheat. I am brewing a saison this weekend, and thought the wheat would be great to use. However, given that this is my 4th brew, I have no idea how to use it. I know i need to ...