my old beermaking setup.

15 gal fermenter good for about 12 gallon batches. The pot could double as a mash tun, but I preferred a modified cooler.

Nice set-up Andy!

I've only done 4 batches, but the beer goddess at the store where I buy my ingredients says my results are stellar. One of her customers said I had the best Newcastle clone he has EVER tried.

Needless to say, I'm hooked on home-brewing. I'm gonna try a nice Belgian style for my next batch.

What's your latest creation?

Craig(MD)

Sweet setup andytv. I need to make another batch real soon.

My latest was Belgian Style Witbier, but that was a few years ago. I haven't been able to allocate the time or energy to do this since my little girl was born.

Very nice setup Andy.

I still use a 6gal foodgrade bucket, converted into a fermenter, and glass carboys for secondary. Cornelius kegs, for the finished product. It is time to brew some stouts, to get ready for winter.

Dave (A.K.A. Homebrew)

Homebrew,

Do you brew from extract or grain?

Mmmmmm...me thinks its time for a batch of porter as well.

I've done all grain, and partial. They all seem to turn out just fine if you follow the directions, keep your gear extra clean, and don't ****** with stuff too much.

Craig

Porters/Stouts were my favortie to make.....tough to screw up.

The strong roasted malt flavor seemed to cover any little off flavors you may have picked up from a temp change or something.

That reminds me........pick up more brewing stuff! LOL!

I do both, extract, and grain methods. More extracts with grains, than the traditional Mash Methods, though I do an allgrain batch, at least twice a year, to keep the knowledge fresh. LOL I always doe a partial mash method, when extract brewing, adding grains and stepping the heat up gradually, while bringing the water to a boil. I like to steep 2lbs of cracked roasted barley, in all of my stouts, along with 1/2lbs of chocolate malt, and crystal malt respectively, and 1/4 lbs of black patent malt. When it comes to a boil, I add 1 can of John Bull Dark malt extract syrup, and 3lbs Dark powdered malt extract. I don't use boiling hops, in my stouts, but I use 1/2 oz cascade finishing hops. These are my basic ingredients for my "Happy Camper Stout". I have also been known to add fresh brewed coffee with the priming, (I Use powderd malt extract, never sugar)before I rack the beer into the keg. Always cool the coffee, before adding to the Wort.

Happy Smoking and Brewing

Dave (A.K.A. Homebrew)

Mmmmmmmm..........

Sounds great.

All grain, for us was a cost issue. We brewed so damn much that we couldn't afford extracts!!

An exception was an Imperial Stout I made once that was massively expensive. Chock full of ingredients to kick up that SG.......including lactose for some latent sweetness and maltose for body.........mmmmmmmmmmmmmm lactose.

I just want to know where you got the cone bottom tank.

Just opened my second bottle from a batch of Dockland's Porter the other night. Tasting alright. I'm usually not into darker stuff, but this particular one has a lot of honey on the nose and drug me in!

My cabernet sauvignon and a special batch of blackberry (freshly picked this year) is also on the way. The cellar's full already, so i'll have to get to selling or trading some more when the cab bottles.

Homebrew wrote: "I still use a 6gal foodgrade bucket, converted into a fermenter, and glass carboys for secondary."

Ditto that here.

camper,

I had three of these, but traded two for smokes earlier this year.

These are called "Mini Brew Systems" from Hobby Beverage and Equipment Company. I don't know if they are in bidness or not anymore.

The beauty of these is that there is a big ball valve at the bottom and then a smaller one about "1 gallon" north. After primary fermentation, you can dump the trub my opening the bottom valve. I would proceed with my secondary ferm without having to transfer the beer. for bottling/kegging, I'd just attach a hose to the upper valve and rack off from there, leaving additonal sediment in the cone.

camper,

I had three of these, but traded two for smokes earlier this year.

These are called "Mini Brew Systems" from Hobby Beverage and Equipment Company. I don't know if they are in bidness or not anymore.

The beauty of these is that there is a big ball valve at the bottom and then a smaller one about "1 gallon" north. After primary fermentation, you can dump the trub my opening the bottom valve. I would proceed with my secondary ferm without having to transfer the beer. for bottling/kegging, I'd just attach a hose to the upper valve and rack off from there, leaving additonal sediment in the cone.