Thank you! This thread is very helpful.I started in the kitchen with a secondhand five gallon kettle. I have equipment now to brew ten gallon batches, but often make only two or three gallons. There is a long thread on small batch brewing here: https://www.homebrewtalk.com/threads/1-gallon-brewers-unite.311884/
Welcome to the forum, this is a good place to learn, and different brewers use different methods, then swear by them, but being a scientist I think you’re already good at sorting out/researching what is best practice.Thank you all. I brewed wine before. It was very easy as I didn't need any equipment. Just bottles. What scares me with the beer is contamination. I know how to be sterile as I'm a scientist but never tried it at home
I think I will also go with extract kits. I need to figure out what I need for brewing in my kitchen. Today I listened to the Beer Smith Podcast. John Palmer was on it and said he is writing a book on brewing in a kitchen. I was so excited but then he said the book will be out in late 2024. I don't think I'll wait that long So, I'm open to any suggestion for small batch brewing in a kitchen. I plan to make an equipment list and get advice here.
Thank you Hoppy2bmerry. Being a scientist is both a blessing and a curse Sometime I spend a lot of time in planning rather than jumping in t tryWelcome to the forum, this is a good place to learn, and different brewers use different methods, then swear by them, but being a scientist I think you’re already good at sorting out/researching what is best practice.
I also brew in my kitchen, mostly small batches and a 5 gallon a few time a year for homebrew club events. Extracts are the way most of us start, and you have the ability to move to all grain via the BIAB method (brew in a bag) later on without investing much more in equipment and keeping your stovetop busy.
Thanks! I've started reading the discussion there. As it's long, I'm going backwards in time.
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