I need to decide what electric 3 vessel 2 or 3bbl system to start with. I know nothing about brands besides what I can search up. Hear good and bad things about Chinese products. But in my case where I only plan to use this for a few years I'm not sure the lack of quality (if any) would be an issue. I'm also fully capable of all metal and mechanical work to build my own system if need be.
I have been brewing on my 3 keg half bbl system forever decades. I really enjoy brewing this way. I have a burner under each pot. I can keep my mash temp within 1 degree every time using my pumps and direct flames. I would love to have my same system in a larger scale. But I need to change from flames to electric. Does anyone have an element in the bottom of the mash ton? I like to brew back to back and would like to be able to heatup the mash without using one of the other pots.
Recommendations for a system? Brand? Vendor? Used equipment (I'm in FL)?
Also need a half dz or so fermenters. Don't really have the room for a larger cool room. Thinking lining the walls with double walled temp controlled units would be best but also the most exspensive way to go.
Any suggestions as for fermenters? Homemade solutions?
Plan to serve from kegs out of a cold room chilled by a 24 k BTU ac unit.
Appreciate your time and suggestions.
Thank you
Jay
I have been brewing on my 3 keg half bbl system forever decades. I really enjoy brewing this way. I have a burner under each pot. I can keep my mash temp within 1 degree every time using my pumps and direct flames. I would love to have my same system in a larger scale. But I need to change from flames to electric. Does anyone have an element in the bottom of the mash ton? I like to brew back to back and would like to be able to heatup the mash without using one of the other pots.
Recommendations for a system? Brand? Vendor? Used equipment (I'm in FL)?
Also need a half dz or so fermenters. Don't really have the room for a larger cool room. Thinking lining the walls with double walled temp controlled units would be best but also the most exspensive way to go.
Any suggestions as for fermenters? Homemade solutions?
Plan to serve from kegs out of a cold room chilled by a 24 k BTU ac unit.
Appreciate your time and suggestions.
Thank you
Jay
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