This is the craziest home brewery build I have seen. Nice job!
I was doing my best to read through the whole 77 pages of information, so much good information. Did you ever get the permits and other requirements completed so you could legally sell it from your home?
did you peel the oranges yourself? if so, was it just oranges or other kinds of citrus fruit too?
if you were to do it again, would you change the amount of coriander or chamomile?
Very cool! Fermentation controller is such an important piece. Keep those fermentation temps exactly where you need them, then cold crash when all done. I bought a Johnson temp controller and never looked back.
That is pretty much how I do it as well. Do you notice much of a difference in lag time if you add some of the wort to to starter? I usually just pour it into my fermenter once it has reached room temp.
Just finished my first stout recipe. Trying to make it a peppermint chocolate stout. Below is my recipe.
6 gallon batch
12 lb - Marris Otter Pale Malt
1 lb - Flaked barley
1 lb - Black Roasted Barley
12 oz - Chocolate malt
8 oz - crystal 40
8 oz - crystal 120
2 oz - east kent...
very nice jockey box mike. I am trying to use as small a cooler as possible, so that is a strong possibility. what pressure do you usually serve at? much foaming issues?