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The next question I have is on bottling. Everything I have read says kegging is the easiest but I think that is more of a down the road option. Im guessing the first few batches will be sub par.
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When I bottle a brew, I use 22 oz bottles, 12 oz bottles and those little Dinkelacker kegs...For some reason the amount of priming sugar to use in the kegs is not the same as for the bottles... I had a few explosive results
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I do not like waiting 6 weeks for beer.
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Neither do I... after you get set up and brewing every weekend or other weekend you have a steady supply..
If you sparge into a sterile carboy you can hold that wort for months...And always have homebrew in the pipeline...
I have really backed off my brewing... just a few batches a year now... Usually Belgian.... though I always make an Octoberfest and a Marzen.....