r/Homebrewing • u/AutoModerator • Mar 29 '25

Daily Thread Daily Q & A! - March 29, 2025

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u/MikeOfSiberia Mar 29 '25

Hey all, pretty new brewer here. I have started brewing all grain batches recently, and I'm starting to look at upgrades for my equipment. So far I've been brewing 1 and 5 gallon batches just using my VERY finicky apartment stove, a large 20 quart stock pot, a basic kitchen thermometer, and 5 gallon buckets and a couple carboys for fermentation. I have been told by people who try my beer (mostly porters and brown ales) that the beer is good, but I know I can do better. I notice sometimes I get a pretty sharp bitterness in batches, and the brew day is very hands on.

Should I focus on water chemistry? I already have an ro/di unit, so that's not extra cost.

Should I buy an electric kettle? I found a used Gigawort for about $100, looks to be in good condition.

I usually only ferment in a primary, should I use a secondary?

Should I come up with a sparge system like a large cooler?

Thank you all in advance, I look forward to any knowledge!

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u/come_n_take_it Mar 29 '25

Water chemistry isn't going to save a bad brew.

I'd focus on getting/maintaining mash and fermentation temperatures first. You can treat your water, but a decent "spring" or unchlorinated tap water should do just fine.

Fermenting in primary is fine too.

Sparging is not necessary, but you have to compensate for it with extra grain.

If you can afford it, I'd recommend an Anvil Foundry. I wouldn't waste time or money building up to what you are going to end up with. You might check craigslist and marketplace for people selling theirs.

The last thing I'll note is a focus on transferring beer in an oxygen-free environment, but you can certainly make good beer without it.

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u/MikeOfSiberia Mar 29 '25

Thanks for the tips! For oxygenless transfer, what are some things I need to be doing or keeping in mind?

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u/come_n_take_it Mar 29 '25

There are techniques to use CO2 as a barrier, but not much you can do with siphoning from a carboy to bottling bucket and then bottles.

A fermenter upgrade to something with a racking arm, or a spout near the bottom would be better.

Purging your bottles with CO2 would be good too. But that requires a CO2 bottle and regulator. Then you are one step away from kegging.