It's been operational for about a month now... I've been meaning to post pics
7cu freezer, fits 4 cornies, attached to nothing but Perlicks of course
On tap (left to right): Oatmeal Stout, Bavarian Lager, Belgian Ale, Red Ale. All extracts for now (see below).
2 carboys at bottom right are 12 gallons of EdWort's famous Apfelwein. I actually went out to a farm outside of town to buy the pure apple juice. I can't seem to find any Montrachet Wine Yeast locally, so I went with Lalvin wine
yeast. Hopefully that's just as good. I intend to keg one, probably the wine yeast as previous experiments have shown me that it doesn't carbonate naturally as well as the other, and it is sweeter which makes it more suitable for kegging I find.
The two dark 1 gallon jugs at the top left are my very first forays into partial mash. I split the recipe in 2 and am trying 2 different yeasts in parallel. The fermentation from the Nottingham was violent and actually blew the airlock in the middle of the night! I think the finished product will be dark enough to warrant being called "Vader Stout", which was the goal all along
Damn I could have sworn I had a closet full of empty boxes here just a few months ago. Best hobby ever