Thanks for the advice a week or two ago. Still looking into all-grain brewing, and think a 10 gallon system makes the most sense, but in the meantime did my first partial mash for a Newcastle style brown. Racked to a secondary fermenter earlier this week while I get my kegging system together.
Also made an extract + speciality malt Porter (my fav style of beer). Should be ready for kegging around Christmas.
I’ll be starting the New Year right with some home brew on tap! Gonna look into making a keezer, big enough for at least 4 kegs.
You can score a fridge for free off Craigslist. Haunt the Free section. I see them on there all the time.
You have to be quick tho, they go fast.
BTW, for a low/medium gravity beer like a Newcastle, there is no need for a secondary at all. Ferment as usual, let it sit for a few days once its finished, cold crash it if possible and rack it.
Secondary’s are really only needed for high gravity or lagers/pilseners. Standard ales really don’t need the secondary at all. It adds time to your pipeline that you really don’t need.
Just my 2 cents. YMMV.
Cheers,
knewshound