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I am actually thinking about saving my good bourbon for something I'll really be able to taste it in and adding some rye to this instead. Ole Overholt makes a very good rye that's only like $15/750ml.

Adding commercial Angostura was my original idea, but then the thought of using the raw ingredients was appealing. I think I will just go with using the same bitters I use in the cocktail. Thanks. :mug:

So last night, I'm about 3 Old Fashioned cocktails deep and decide that I want to make a beer to mimic the taste. Now, my old fashioned cocktail consists of: 2oz bourbon (I use Bulliet) 3/4oz simply syrup 2 dashes angostura bitters 1 orange slice, muddled with bitters So converting...

Just in time for the fall season! This was kind of born out of necessity when my LBHS was out of light DME and I had my heart set on making a graff anyway. Dark DME was all they had, so we decided to use that extra maltiness to our advantage and make a fall-inspired apple pie graff...

1919 + 6 = 1925

I have an app in review by apple at the moment called RefracTool, that will do the work of the spreadsheets linked to in this thread -- check for it in a week or so. I originally made it just for myself, but it's helped me greatly so I decided to spruce it up a bit and release it to the masses.

I'm in Florida, and it gets nice and hot here in the summer, but I still ferment in my garage. Here is what I put together. It works wonderfully!

Well I have one that is my boil kettle already that's not pictured, that one will be my HLT, and I have another one coming that will be my mash tun -- my next big project is a natural gas HERMS build.

As far as the doors, I need to put a door stop on anyway, so I think I'm going to do what you thought of and frame the door out on the inside with a 1x4, and overlap just that 5/8" or so that I need to press on some weather stripping. If you go with this design, one thing I would highly...

That's exactly what i did. You can't see from the picture, but the left side of the chamber (behind the fridge) is open on the bottom to let the condenser cool down and not overheat. On the inside, the door to the fridge is completely off, and I have insulation stuck between the sides of the...

I wholeheartedly agree.

So, I decided that I wanted a nice big fermentation chamber in my home brewery, did not want to deal with changing out frozen water jugs, and also wanted it to double as a workbench for my garage/brewery. Behold, my creation: The top was made from 3/4" ply Sides are 1/2" OSB...

No reason why that shouldn't work as long as it's cleaned & sanitized, and you have a bung and airlock that fits the mouth of it.

I definitely would have removed that bud light box before snapping the picture. Have some PRIDE, man. :cross: Looks really good, though. I keep going back and forth between building something like this and having a steel stand welded for me. This is making me lean more towards the wood...

How does one carbonate with books, exactly? :D

My issue with the braid was that I had to be super careful when stirring the mash for it not to move around and actually stick up out of the top of the grain bed. With the cpvc I can stir away and have no problems at all. I do preheat the cooler - I heat my strike water about 10deg higher than...

I believe it is -- I've brewed 6 batches with this cooler and without any added blanks or anything I've never lost more than 1 deg F. Last brewday was warm out and I didn't lose a single degree over 60 mins. Regarding the manifold, I WAS using a weldless ball-valve assembly (the same one I...

I had a SS braid on my cooler mash tun for 5 brews, and the problems i found were that its easy to dent the braid with your mash paddle and when you stir in your grains, the braid can get mixed up as well and come up off the bottom of the cooler. Just this week I went to the hardware store and...

Yep it was based on a FG BEFORE the addition of the bourbon. This beer tastes fantastic BTW and is hands-down, the best one I've ever brewed.

I just did the following: (Beer Volume (in oz) * Beer ABV %) + (Bourbon Volume (in oz) * Bourbon ABV %) / (Beer Volume + Bourbon Volume) So, (640*.067) + (10*.45) / (640 + 10) = .073, or 7.3 % alcohol. That sounds about right I think.. hopefully my method is correct.