Given the limited space of an apartment, what tips do you have for storing your equipment? Do not consider budget to be a factor. This is the first question in a series of discussions about small-space brewing. Please keep the discussion limited to equipment storage. See also: Mashing | Steeping | Boiling | Chilling | Fermentation | Packaging | Cellaring
Given the limited space of an apartment, what do you do to maintain a steady fermentation? Do not consider budget to be a factor. This is the sixth question in a series of discussions about small-space brewing. Please keep the discussion limited to fermentation. See also: Equipment Storage | Mashing | Steeping | Boiling | Chilling | Packaging | Cellaring
Given the limited space of an apartment, where do you store your homebrew before drinking? Do not consider budget to be a factor. This is the eighth question in a series of discussions about small-space brewing. Please keep the discussion limited to cellaring. See also: Equipment Storage | Mashing | Steeping | Boiling | Chilling | Fermentation | Packaging
Given the limited space of an apartment, how do you mash in cramped quarters? Do not consider budget to be a factor. This is the second question in a series of discussions about small-space brewing. Please keep the discussion limited to mashing. See also: Equipment Storage | Steeping | Boiling | Chilling | Fermentation | Packaging | Cellaring
Given the limited space of an apartment, how can you achieve a good chill? Do not consider budget to be a factor. This is the fifth question in a series of discussions about small-space brewing. Please keep the discussion limited to wort chilling. See also: Equipment Storage | Mashing | Steeping | Boiling | Fermentation | Packaging | Cellaring
Given the limited space of an apartment, what tips do you have for the boil? Do not consider budget to be a factor. This is the fourth question in a series of discussions about small-space brewing. Please keep the discussion limited to the boil. See also: Equipment Storage | Mashing | Steeping | Chilling | Fermentation | Packaging | Cellaring
I'm living in a condo with no outdoors space and a mere 12" clearing on my stovetop. One-gallon all-grain batches are easy, but I'm trying to figure out some logistics for going larger... aside from buying a portable induction cooktop for use elsewhere in the kitchen! I've read a number of recipes that call for "topping off to X" in the fermenter (carboy in my case). What are reasonable limits to making a concentrated wort (say, for a non-imperial, non-hop-bomb …
Background: Brewing in an kitchenette with limited storage space All Grain brewing, extracts are not available around here I'm looking at BIAB also, but want to have the traditional 3 vessels setup Will use 3 regular pots (mash tun, hot liquor, boil kettle), preferably storing then inside each other I want to get 20l batches (on the primary fermentor) of regular strength beers ( OG < 1060 ). My average recipe will have those constraints: 5 kg of grain for …
I just watched a Brewing TV epsiode on brewing-in-a-bag (BIAB). They took 7lb (3.2KG) of grains, and 5 US Gallon (19 Litres) of water. After mashing they had 4 US Gallons (15 Litres) of 1.052 gravity wort. After a 60 minute boil they had 3 US Gallon (11 Litres) at 1.060 gravity to ferment. I have never tried brewing with grain so would like to give it a go. However I live in a small apartment and only have a …
Given the limited space of an apartment, how do you bottle & keg? Do not consider budget to be a factor. This is the seventh question in a series of discussions about small-space brewing. Please keep the discussion limited to packaging. See also: Equipment Storage | Mashing | Steeping | Boiling | Chilling | Fermentation | Cellaring
Given the limited space of an apartment, what tips do you have for steeping specialty grain? Do not consider budget to be a factor. This is the third question in a series of discussions about small-space brewing. Please keep the discussion limited to steeping See also: Equipment Storage | Mashing | Boiling | Chilling | Fermentation | Packaging | Cellaring
My current setup is an 8-gallon aluminum kettle with a weldless valve and Blichmann Brewmometer (which, even when 'shielded' from flame, does not work, not happy with that investment). This serves as MLT and brew kettle. I live in a tiny rowhouse with no yard so I brew in my kitchen, but have a decent range and can get a 6.5 gallon volume up to boil in about 20-30 minutes with 3 burners going. What I have been enjoying quite …
I am a kitchen-brewer doing 5 gls all-grain batches and am frustrated because the kitchen stove is lacking the last bit of power to yield a nice rolling boil. Are there any indoor-alternatives to the stove?
When brewing a lager in an apartment, you will most probably use a small refrigerator for the lagering process. If the refrigerator does not allow you to choose the exact temperature, but instead you set it using a number of power levels (1,2,3 and so on), how do you achieve the small rising of the temperature for the diacetyl rest?
Where can you buy and what type of material have you made a BIAB with? Specifically: -Name/brand/type of material -Mesh size -Dimensions of raw material and final bag
Most people use coolers for mash tuns, but living in an apartment myself I can tell that having the least possible equipment is a priority. I know some people use their secondary fermenters as mash tuns. How can one do that?
I'd like to make the move to all-grain, but it's fairly equipment-intensive. I see combination mash tuns and brew kettles. Are these a solution? Can I use the kettle for mashing, then transfer to another container, clean this one out, and re-use it for a brew kettle? That sort of seems like asking for hot-side aeration and hassle? If they're not reusable, they just seem like an expensive replacement for a 10 gallon Igloo cooler with false bottom, right?