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Old 02-04-2012, 10:12 PM   #31
SpottedDogBrewing
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Not crazy, VERY NICE!!

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"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!"
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"The nations of the West also have their own intoxicant, made from grain soaked in water...Alas, what wonderful ingenuity vice possesses! A method has actually been discovered for making even water intoxicated."
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Old 02-05-2012, 03:13 AM   #32
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I have 200amp service to my main box and I am going to install a 100amp sub-panel. At best, I'll be able to draw 33amps to each element (they only require 24), which should bring 60 gallons of 170* water to a boil in around 25 minutes--not bad. The only draw back is temperature control. I haven't yet decided if I am going with a electric thermostat or old fashioned stove dials.


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With 16500 watts and 60 gallons, I calculate about 80 minutes to reach the boil from 70F. Still not bad though...

I make 35 gallon batches and my boil kettle has two 4500 watt elements. At the start of brewday, I heat 50 gallons of water (strike plus sparge) from 50F to 160F and in my system it takes about 110 minutes. During the sparge, I turn on the elements as soon as they are covered with wort. By the time the sparge is completed, I am nearly at a boil.
Correct, edited to the intended 170F. My gas water heater is 100gallons and set at 170F as well (intentionally, to make brewing easier) so I usually just run my strike water through the faucet. I do sometimes scald myself when washing my hands though...
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Old 02-05-2012, 03:28 AM   #33
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Not crazy, VERY NICE!!
Thank you! My first batch is going to be my Scotch Ale. I have 6 of these 55gal tanks for primary:




And I picked up 5 Jim Beam 55gal Bourbon Whiskey Barrels.

Black Food-grade barrels were only $15 each (housed gherkin pickles, craigslist)

New bourbon barrels were only $80 each from a guy that buys them from Jim Beam.
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Old 02-05-2012, 03:53 AM   #34
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No pickle smell?

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Old 02-05-2012, 01:12 PM   #35
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No, these gherkins are shipped in a vinegar-free brine and repackaged into a vinegar solution here.

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Old 06-20-2012, 02:15 PM   #36
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Eventually, but I need to further refine my recipes and technique first. It will be a long way off- SC professional brewing laws are pretty difficult to weed through if you aren't independently wealthy.
Any more info on the SC laws that you've researched? I'm curious as to what it would take and what the best way to go would be in SC.
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Old 07-30-2012, 11:28 PM   #37
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Any more info on the SC laws that you've researched? I'm curious as to what it would take and what the best way to go would be in SC.
I'll have more information coming up online within the next few months- working into the winter.

Check up on www.extremeales.com and I will lay out all I know in the upcoming months.
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