Hello,
I've been brewing a few kits and especially like the ales / bitters (Nelson's Revenge and Ruby Red best so far). I'm now thinking about moving onto all grain. In reading up on this forum and other places I've ended up with a few things I'm not sure about, so would like to ask here if that's ok.
1. Barrels vs kegs. So far using barrels and happy with them. Wondering if there is a reason to move to kegs - is there any real advantage for ales?
2. Barrels and bottles. I'd like to split each batch into barrel and bottles. I've read that one way is to put priming sugar into each bottle and into the barrel, then fill each separately. Another method I've read about is adding all the beer to the barrel with priming sugar, giving it a good swirl, and then filling the bottles directly from the barrel. Which method is better?
3. When doing my all grain beers I'd like to make small batches (around 10 litres - then I can make more different ales :grin:) - if I use my current 40 pint barrels would they be too big? Would I need to add CO2 to fill up the air space? Or would I be better off getting smaller barrels?
4. Fermentation fridge. I've been reading up a bit on making one of these. Most of the all grain recipes say fermentation for ales should be around 20 degrees which is not a problem for me (I'm in Portugal and the room temperate where I ferment is around the 20 degree mark) however, they also say conditioning temperature should be around 12 degrees which is quite a bit higher than my room temp. Would it be worthwhile making a conditioning fridge? Is conditioning temp just as important as fermentation temp?
Many thanks in advance for any help on these!!
I've been brewing a few kits and especially like the ales / bitters (Nelson's Revenge and Ruby Red best so far). I'm now thinking about moving onto all grain. In reading up on this forum and other places I've ended up with a few things I'm not sure about, so would like to ask here if that's ok.
1. Barrels vs kegs. So far using barrels and happy with them. Wondering if there is a reason to move to kegs - is there any real advantage for ales?
2. Barrels and bottles. I'd like to split each batch into barrel and bottles. I've read that one way is to put priming sugar into each bottle and into the barrel, then fill each separately. Another method I've read about is adding all the beer to the barrel with priming sugar, giving it a good swirl, and then filling the bottles directly from the barrel. Which method is better?
3. When doing my all grain beers I'd like to make small batches (around 10 litres - then I can make more different ales :grin:) - if I use my current 40 pint barrels would they be too big? Would I need to add CO2 to fill up the air space? Or would I be better off getting smaller barrels?
4. Fermentation fridge. I've been reading up a bit on making one of these. Most of the all grain recipes say fermentation for ales should be around 20 degrees which is not a problem for me (I'm in Portugal and the room temperate where I ferment is around the 20 degree mark) however, they also say conditioning temperature should be around 12 degrees which is quite a bit higher than my room temp. Would it be worthwhile making a conditioning fridge? Is conditioning temp just as important as fermentation temp?
Many thanks in advance for any help on these!!
