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That's all my LHBS had as we'll and I used it. Just 1oz it's strong so be careful not to overdue it

Dang phone... Anyway as I was saying the spice is subtle but I think this is a good beer probably ready to go into the keg and it's only been two weeks. I may add a little more spice at legging but I'll decide that in a week or so

Just checked gravity - 1.015. Very good beer spice is sudal

Got the skins on the front today.

I'm keeping them as I'm building a bar with a coffin setup. Do you want the tower and tray?

Anyone use marris otter as the base malt for this? Also what does the flaked barley add exactly?

I'll probably throw it in a flat rate box. So probably $5.

I Am selling my two tap stainless steel tower. It will need new faucets, but the beer line is good and cut at 8ft. Also includes stainless steel drip tray. $75 OBO

That's what I was thinking as well because my wife and I both stood inside the freezer and had someone pull us out and we had no issues with the weight barring. I think it will be good.

Got my Custom maple tap handles in today and made two labels. Things are great - found them on the vendor page of the board. A HBT local makes them himself and I must say I think they will add a great amount of style. I plan to stain them to match the rest of the bar.

I just bought this for my build. I can only for three ball locks but I can get the nitro tank and regular c02 in. I you have a caller it will easily fit four.

This makes me feel a little better. Mine is fermenting and I added 1.5tsp at flameout but ended up with only 4g do to the mash sucking up so much water...was worried I may have over spiced as a result but this makes me think otherwise. I'll post my results in a few weeks.

Man that's sky high...I average between 20 and 30 for any of the recipes I brew from my LHBS. Something this simple probably would have been around 25.

I use 28g of dry lemongrass in my blonde ale and its great. Add it at flameout and transfer into fermenter you'll get a good aroma and taste

Just brewed this tonight and plan on tapping it on Halloween. Slight change by using wlp005 as the yeast and kent Golding hops. The pumpkin and rice hulls sucked up a lot of water I only ended up with about 4.5g into he fermenter.

In the midst of staining all the wood for the sides. We decided to stain and touch up rather than stain once it's nailed in and sided. Once the staining is done ( this week) I hope to make a big leap in progress in the next week.

Where did you get the veneer? I have 3 taps I'm thinking of making it 19"L 13"H and 8" deep. Is 8 enough for depth by the time you include insulation and the shanks?

For everyone that has built a coffin keezer. What are the typical dimensions for the coffin box an are people using plywood or what? I'm in the midst of my build and the coffin is the one gray area. Specifically I'm wondering how deep it needs to be. I have 4 1/8" shanks

Munich and Vienna are over kill. Marris otter is an awesome malt by itself and with about 8% crystal you'll have a great malt backbone. IMO keep it simple

That's awesome