Recent content by drthrob

10 gallon system or 1/2 BBL with antifoam (I did this regularly). (3) 20 gallon Blichmann pots. It is completely stainless and has 5500W elements (I think I have a few extra) in the HLT and boil pot. 50A HighGravity control panel pictured and included. I recently sent the panel back to them and...

Where in Tennessee are you?

I'm in

Robust beard porter

I use a single EVA dry that is sized for a 400 sq ft room and it works great. I just take it out and recharge it when I take the beer out to keg. It is ready in 24 hours for another batch. I do wipe out extra moisture from the chamber when I put a new batch in.

As someone who has built one of these myself, a word of advice: get a dehumidifier and put it in the chamber when you are brewing. The first time I fermented and ale (68 degrees), I opened it up three weeks later to find everything dotted with mold.

There is a brewery here in town that serves subpar beer on a continuing basis. They were good homebrewers who quit their day jobs to open a brewery and then just scaled up their homebrewers recipes without any changes. The result is really, really shitty beer. Whatever flaws were in their home...

Alrighty

I found this article from nearly 20 years ago that has made me decide to age mediocre whiskey in it to start before aging beer. http://realbeer.com/spencer/Experiments/oak-barrel.html

While I appreciate the vintage nature, this sign is cardboard, correct?

Brand new. I was leaning toward whiskey in it for a few months, but thought someone might have done it the other way.

I have recently acquired a charred oak barrel to age with but need opinions. Do I age whiskey in it for a bit before aging a stout/Porter in it or just age in the barrel straight from the word Go? I can see both options being viable.

In Sent from my iPhone using Home Brew

As someone who shares a last name with this beer, I approve.

Shouldn't be an issue. Sent from my iPhone using Home Brew