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The last butt I did I injected with apple juice, cider vinegar and the rub I was using. Wifey said it was the best one i've made. I think being able to get some of the rub on the inside does add a bit of flavor.

Fyi

Who put the 18 wheelers there to begin with? Did I miss that? Was it the wolves?

Great! Thank you.

Working on the drywall in the garage of my new house, so I can paint it. Man I hate sanding this crap.

@kombat, do you have any pics of your set up? I'd like to see how you incorporated it into your system.

Cooper, that's a great stand. I think it's worthy of its own thread. As far as mine, direct firing to maintain mash temps was too much of a pain, so I added a Herms coil this morning. Hoping to give it a run next week. For now I have to check for leaks.

Herms coil and fittings from Stainless brewing.

Keggles will be fine, their a little bigger in diameter, but not much.

@copperhopper I actually have the dimensions saved on my phone, so here ya go. It's 60" long, 19" wide, and 21" tall. The height is without the castors though, so add about another 6" for them. I used 1.5"x1.5" square tubing. Pretty sure it was 14 gauge thickness. Hope this helps.

Looks great. Did it come complete with the kettles, pump, and plate chiller?

Only took a quick video during the mash, you can see the temp all the way up at 158º was waiting for it to come down. https://www.youtube.com/watch?v=urW2QQKdXIg

He's hanging out with that other former Jets "Star" quarterback in Philly.

Brown Ale getting ready to go in the boil kettle.

Just make sure it's the scent free oxiclean. You could use PBW also. One more thing, don't use anything abrasive on a plastic bucket.

1968 is a very high floccing yeast. It may not have completed the job and just flocced out. I think I read here once that you might have to rouse the yeast a bit to get it to finish where you want. Not sure if that was the case here.

Thanks @Mcbobs. I finally got an opportunity to brew an all grain batch on the stand a couple of weeks ago. I just kept it pretty simple by doing a Maris Otter/Mosaic SMaSH. Everything worked great, but I need a bit of practice to get used to direct firing to maintain mash temps. I'm thinking of...

Being discussed here too, https://www.homebrewtalk.com/showthread.php?t=539504

Made a starter for a Brown Ale I'll be brewing this weekend.

Interesting, might be something nice to keep on hand. I brew outdoors, wife can't stand the smell, which means I do all my starters outside too. This could be handy during the winter, when I don't feel like freezing my butt off just to make a starter.