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Post #2 made 13 years ago
by Yeasty
Ahoy Captain..(sorry couldn't resist :blush: )

Aluminium is ok for brewing, you may want to research Maxi-BIAB as a 21.6L pot will only give you around 7.5L of beer. Fine if you don't drink much or brew alot but if you are any kind of beer monster I'd get the biggest pot possible. Saying that with a bigger pot you need a bigger heat source so it really depends upon what your set up is and your future brewing plans.

:luck:

Yeasty
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Post #3 made 13 years ago
by BobBrews
Captain Reech,

It costs a lot more when you have to buy a second pot because the first was quickly too small. It's hard to figure out your needs when your new to the game so take your time and then buy one size larger than you think you need!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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Post #4 made 13 years ago
by Yeasty
As your UK based check out the Malt Miller, he sells a 50L stainless pot for £66. It will last forever and is resaleable if it doesn't suit. I got my 50L (Ali) off ebay for £50 so its always keeping an eye out on there.

The main point as i mentioned before is your heat source, what are you going to use ? if your going "stove top" and mini/Maxi you could stick with the 21.6L. As you mentioned "Medieval" are you going to brew over a log fire ? , be interested in that one :think:

Sorry if this is confusing but believe me BIAB is a awsome way to make beer and once you start things soon get out of control so its best to think ahead :)

:luck:

Yeasty
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #5 made 13 years ago
by Captain Reech
Many thanks chaps, guess I should have put more detail in! ATM I'm brewing 5 gallon extract batches for my bulk consumption and I only have a small, domestic, gas cooker as a heat source so I might struggle to get a really big pot on. I noticed on the Army Surplus site I linked to that they also advertise a big stainless dixie which looks to be even better value but, having worked with those beasts in the Scouts and TA, I know it would overwhelm my little stove. Might need to think about a butane/propane burner if I go maxi. The Medieval brewing I want to attemppt is more about seeing what can be achieved with hop free, Gruit based, recipes. I wasn't planning doing more than 1-1.5 gallon batches of those for the moment. The last one I did was with Wormwood and Alecost and I think I got my measurements wrong as it was really bitter.

Yeasty, I have considered brewing at a historical event but the problem is we rarely get more than 3 days. If we do a week long one I'll have a go. boiling in a cauldron and brewing in an oak bucket covered with a cloth. My plan was to boil the cloth for sterilisation purpposes and change it daily. I suspect the beer will be weak, sweet and a bit chewy by modern standards!
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