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Actually, the fence isn't that tall. Rather flimsy too if you ask me. Though, after meeting the owner, he almost seems like the guy who would let you have a rhizome or two for "homebrew" purposes only. He's a huge supporter in home brewing. Heck, he started his brewery in a 600sq ft apartment...

day one for the build went well. I have about 25% of the brew stand welded together. I"m planning on putting a 2' backing on it so that i can braise the copper piping up and over the lip of the keggles. I've ordered all the electric components minus the wiring and terminal forks. I have yet to...

I usually am around the 1.1 water to grain ratio and i may even bump that up a little since now i have 15 gallons of room in my mash tun. I was also thinking of braising some 1/2" copper tubing around the top inside of the keggle which would act as a water disperser. I would drill a hole in the...

Thanks for the input. I don't think my water to grain ratio will be too bad. I'm planning on converting a 15 gallon keg into a keggle for my mash tun. I also have 2 7 gallon aluminum pots and one 5 gallon steel. I don't have a shortage of vessels so i was thinking of installing the copper coiled...

I've been toying with the idea of getting a little more automated with my brewing. After completing the 8 hour process of sitting around and watching my 20% barley wine mash, i think i need to take the next step. Here is my plan. Please lend me your feedback and thoughs. I plan to build a...

Tell me about it, i started with a Mr. Beer kit and now, 3 years later i basically have a RIMS system. However, after using the Mr. Beer kit, i quickly realized that you get way better results from an actual starter kit. I think i paid $150 for mine and that included a 5 gallon steel pot, 6...

I've been experimenting with the flavor profiles of hops as of late. I agree with you fully on the types of hops your using, however, depending on what your looking for out of your flavor, you may want to consider adding less hops at the beginning of the boil and loading them up at the end. Then...

quick update on the barley wine. i racked it to the secondary after 2oz of oak was sitting for two weeks. I kept a small bottle for a party we had and the tasting went over very well. However, a lot of people mentioned that they didn't taste the oak in it at all. I've now thrown 3oz of oak chips...

Jtakacs, i tasted today (i know, only a week) and the oak chips don't seem to be doing their job. You said you had a friend who was in the wine business here in the area who might have some kegs for sale? i looked at Napa valley fermentation and they are asking for $214 for a 5 gallon medium...

Jtakacs, good idea. i might have to wait it out. though, it will have plenty of time in the next 2-3 months to get that extra 0.001 for 20%. I threw in the oak chips yesterday. i went with 2 oz and threw them directly into the fermenting bucket. i'm hoping that they will help clear the liquid...

Jtakacs, i was thinking of buying a 5 gal barrel to age this one in but i couldn't justify the cost. How many times can you reuse them with beer? I know there are winemakers here in the napa valley that refuse to reuse "spent" barrels. I'll stick with the oak chips this time and if it comes out...

Thanks rustbucket. That makes a lot of sense. Chips obviously have a lot more surface area for the beer to extract the flavors from. What I might end up doing is to add two ounces for about two weeks, try a taste to see how harsh it is and the make a decision from there. Maybe buy cubes to back...

I need help. I'm rather familiar with high gravity brewing, however, this is the fist attempt at a barley wine. I've spec'ed it out to end up right around the 19% ABV once all is done. However, i'm wanting to age it on oak to get that nice deep cognac / whiskey flavor (similar to Samual Adams...