Recent content by 77punx

I bet if you cleaned it up really good with bleach , then let some baking soda sit in it for a day you'd be fine. I acquired an old chest freezer that smelled like it only stored fish. Cleaned it up and it smelled good as new. But I don't see anything wrong with painting it either. Yes seal...

Heres a little more info. The reason Im doing this rather than a chest freezer is so I will have the ability to open from the front because it will be under the bar. The fridge is the type that has the freezer on the top and I just bent the cooling tray down. Original cubic feet is 3.5 and I...

HI guys, I have a mini fridge that I use right now with a draft tower on top. I had to cut out some of the plastic on the inside and remove some of the insulation foam to fit 2 kegs. I am building a bar in my garage. My plans are to build a larger enclosure off the side (the same method as the...

Hello Everyone! I brewed a Belgian wheat IPA probably over a year ago. I bought a house and moved from my parents and also started nursing school so I never ended up bottling or kegging that batch. It just sat in my Dad's utility room the entire time. Today I was thinking about maybe kegging it...

Thanks everyone! You are all correct, it really isnt complete. I want to do a tri clover sparge arm, finish automating it, sight glass, maybe plumb all the liquid with stainless also. Couple glycol jacketed 15 gal fermenters. To answer some questions, Very easy to clean. Yes Bayou classic...

Make sure you put your ball valve on the out end of the pump not the in. You don't want to regulate the flow into the pump!

Finally finished my brewery (besides the automation)! Check it out!

Thanks for the advice, Ill dry hop it this week and keg on the weekend if I can find the time!

I added lavender to an ipa at flame out and in the secondary

Hi everyone, so I brewed an IPA a long time ago (4 - 5 months ago) i racked it into a secondary at least to get it off the trub. I got really busy ( moved and started nursing school) and it has been sitting in my parents closet ever since. You think I can pitch some lactobacillus and make a sour...

I just kegged an imperial stout 10.25 abv 5 gallons with 16 oz of cold brewed french pressed coffee (dark roast 5 table spoons) into the keg. Not over bearing but noticeable, I think it turned out great! good luck!

I did an imperial stout with oak chips soaked in bourbon. They soaked in probably 3- 4 oz of bourbon for a week and I dumped all of it in the secondary. If I were you I would probably have put the vanilla beans, cocoa, and oak in the bourbon and dumped all of it and skipped on the vodka! But yea...

I did a lavender imperial red that turned out great. It was a ten gallon batch so cut it in half if you are doing a fiver. If my memory serves me correctly (It is written down somewhere but I moved recently) I did 1 tablespoon at flame out and 1 table spoon into the secondary fermenter. Good luck!

If you were to use a stainless vessel for a mash tun you would need to be able to temperature control it either electrically or directly fired. Over an hour it would loose to much heat imo.

My old band opened for GBH, TSOL, Social D, and Rancid. It was kind of a 77 style clash meets the US Bombs.