[Saccharomyces]

I found this on YouTube. https://youtu.be/huZ2ZnO2630

I was amazed.

That is cool, want.

[Cliffs]

IM a relatively young man and the thought of carrying any fermenter down stairs gives me pause. ANyway you could just use a hose and gravity feed it?

[Saccharomyces]

IM a relatively young man and the thought of carrying any fermenter down stairs gives me pause. ANyway you could just use a hose and gravity feed it?

I could carry a 6.5-gallon lead acid carboy with 5.25 to 5.5 gallons of wort in it down a flight of stairs with one arm in my thirties (I was used to carrying 90lb dumbbells).  However, that was after over a decade of benching over 350lbs and squatting over 550lbs.  I beat my body up starting in high school in an effort to get stronger in order to play middle linebacker.  If could go back, I would slap the younger me silly because my joints are shot due to bad lifting habits.  Today, carrying and swinging a 24kg (53lb) kettlebell is a serious workout for me, but I will 60 next year.

[Kevin]

I purchased a 6.5-gallon HDPE bucket to use as a primary fermenter.  I have not used a bucket for primary fermentation since my third batch. However, when I specified my requirements for a fermentation vessel, the lowly plastic bucket was the only fermentation vessel that came close to meeting them. The most critical requirement is that I need to be able to carry my fermentation vessel from my garage down into my basement while using only one hand going down stairs. I am reaching an age where I need to use the handrail, especially on stairs with small treads.  A plastic bucket also has the advantage of being able to carry it with a solid lid and then switch out to a drilled lid.  This decision was not easy for me to make because I have always considered buckets to be on the bottom of the heap.  I thought about using one of this no-chill cubes to transport wort down into my basement and then transferring to a little less ghetto fermentation vessel, but then I would have to clean and sanitize two containers.

Why do you feel the need to carry it down in one trip? I brew in my detached garage and have to go across a patio then enter the house and down the stairs and to the opposite side of the basement where my fermenter is. It was hard enough before I had a hip replaced so I started cleaning and sanitizing two plastic buckets that I fill to about 3 gallons each which is much easier to carry.

Another option for summer brewing that I haven't tried yet is using Kveik yeast and not moving the beer out of the garage at all.

[fredthecat]

A few years ago I was working a lot, hadn't been to the gym in years and so on. I decided to just do 3 gallon batches.

It was really manageable, and it slightly shortened my brew day.

I've been working out a lot over the past year and 5-6 gallon carboys seem pretty easy now, but in 10 years I can imagine switching to 3 gallons.

when im 60, maybe it'll be 1 gallon...

[ynotbrusum]

A few years ago I was working a lot, hadn't been to the gym in years and so on. I decided to just do 3 gallon batches.

It was really manageable, and it slightly shortened my brew day.

I've been working out a lot over the past year and 5-6 gallon carboys seem pretty easy now, but in 10 years I can imagine switching to 3 gallons.

when im 60, maybe it'll be 1 gallon...

I’m 61 and brewing 5 and 10 gallon batches.  I have help lifting (a hoist) or move wort incrementally a few gallons at a time.  Work smarter, not harder (what I was told many, many times.). Cheers!

[scrap iron]

I don't have any stairs to deal with but I brew in a detached garage about 75 ft from the main house. My fermenter fridge is in the house garage. I'm older too and a little worn down so my wife bought me a nice cart to  carry my Anvil bucket, sanitizer bucket, water and all the other stuff. Adding a pump and this cart has made my life easier. It's the Country Tuff one for $100, got it on sale for around $75.

https://www.orschelnfarmhome.com/lawn-garden/lawn-equipment/garden-carts.html?p=1

[pete b]

I need to solve for the stairs thing in the coming years. At 52 I am still plenty strong enough to bring carboys full of mead up and down stairs but that could change fast. Short term I want to set up an electric brewery in my cellar that will include more temp control, including being able to keep mead in secondary around 70 for a couple months before long term cold storage in tertiary.