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Great thread. It doesn't have to be about living off the land or being entirely self-sufficient. Every fall, some of us at the office get together and butcher 7-8 hogs and one big ol' sow (she's strictly for sausage). One guy raises them at his house in the sticks. We buy the piglets in the...

I use a hood I built with 1x2s and foil backed insulation and 6" duct to a 400 cfm 6" in-line fan then to a 6" to 4" reducer, which is then connected to semi-rigid vent pipe that shares a exhaust point with the dryer. I have a 20 GAL boil kettle and two 10GAL rubbermaid coolers that I use for a...

11 gallons of oatmeal stout into the fermenters, clean-up complete (mostly) and now it's onto the couch with a homebrew and football!

If money isn't an issue, buy the set-up from the electric brewery. I'm sure Spike would even punch the holes in the kettles for you if you wanted to spend a little more on shipping. That way you can use everything on their that Kal has posted with regards to operating everything.

I built my hood out of foil-backed insulation and 1x2s connected to 6" round duct with a Hydrofarm Active Air 6 inch In-Line Fan (400 CFM) currently on sale on Amazon. Then out of the fan there's a length of 6" ---> 6"-4" reducer ---> 4" semi-rigid dryer duct --> to the dryer vent with a Dryer...

I got cabbage fresh from the farm for one batch, it fermented much quicker and the flavor was much more savory and robust. Made with cabbage from the grocery, it took a lot longer to develop, but was still very good. Not all green cabbage is the same - some varieties have a greater sugar...

For sausage making: http://www.wedlinydomowe.com/ has lots of good information.

I was going to post the Greenway ones. It was one of the only ones I've seen that advertised something other than pilsners. I don't know how many pre-prohibition beer advertisements were for something like stouts, IPAs, and such.

I don't know that having a control panel necessarily means you're pushing buttons and walking away. I have a simple CP with 1 PID and 1 element. A typical brewday is: fill the kettle with water and start the PID/Element set to 165F, mill grain, get better bottles sanitized and ready, sit...

Yeah, I think it's combination of a two predominantly male and relatively affluent pursuits - there's bound to be plenty of crossover. I used to fish for creek trout a lot, but because of the exceedingly hot & dry weather this summer, I haven't even been out for them. I am eagerly awaiting the...

I made these this weekend on the half with some shredded cheddar as posted in here. I skipped the sausages in lieu of more bacon - a full slice per half jalapeno. I overloaded the Weber kettle and cooked a little hot - but still delicious.

Just made the 30-minute hops addition on a sweet southern English brown. This is the 6th batch on my new 'lectric set-up and I'm really starting to dial in the process. Feels good. Smells good, too!

Awesome looking build - may you forever have it full of carboys, happily bubbling away.

I'll second the crush. I completed a half dozen batches on my set-up and was getting 60-68% from the store's crush. Received my new mill last weekend and made a batch last night - 76%!

I'm all for helping the little guys get established, but that's 2m barrels/year. Giving huge corporate breweries (ahem, Bud) significant tax breaks, just gives them more an advantage then they already have. The label payment exemption is pretty nice for the smaller breweries though.

The most electrical work I had ever done in my life prior to building my e-system was changing fuses on my car and taking Physics 102. The easiest way to get into all-electric brewing is with a heatstick, but building a 30 amp panel using the resources on here wasn't really hard. Kal's site...

http://capitalregion.ynn.com/content/top_stories/550340/cornell-cooperative-extension-wants-farmers-to-hop-to-it/

What are you using to filter your wort prior to chilling? Or do you filter, if it all, post chill? I was using a hop stopper, but I'm not a huge fan and I'm looking for alternatives.

I have the hop stopper and I'm losing patience with it after three batches. I have a CFC and the whole point of the CFC was to rapidly chill 10 gallons of wort in-line to the fermenter. Having to slow the flow down to a trickle when the mesh becomes exposed to air effectively defeats the...

Rye pale ale this evening. Just a 5.5 gal batch because it's going to be a bigger beer. I really need to ramp up production though. The kegs! They just don't last!