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Ok, time for some ball valve porn... We have multiples of each, but here are examples of the 3", 2", and 3/4" ball valves These things are effin HUGE. We may end up selling a lot of them to raise capital for other brewery needs

First of all, great build. The idea of putting in a camera is over the top and completely awesome :) I'm curious why you didn't simply keep the fridge as it is (no divider or ice bottles) and why the dividing wall between the fermentation chamber and the fridge. I realize the design you have...

Please do, I'm curious how this came out for you. I've been messing around with ideas like a Ginger IPA (had it at Boston Beer Works a few years ago) and a clone of Harpoon 100 Barrel Ginger Wheat. Seems like your recipe is along the same lines as that beer.

Great! All you need is honey, blueberries, and the patience of a saint!

A reverse dutch oven! Legendary! That deserves a dancing banana :ban:

If you hit the spigot with some PBW and then star san/iodaphor in a spray bottle immediately after sampling, you can minimize those risks. You should be spraying up that spigot before sampling/transfering anyway

I'm still on the fence. I like the floral nose I've got with this mead, and I'm worried the oak will overpower that. But that floral character might drop out after aging a while anyway. The mead-makers lament: Why didn't I make more???

I dutch oven my wife all the time. She hates it ;) (sorry, couldn't resist)

The commercial ones have manways on the side of them, in order to rake out the grains. There hasn't been much going on construction-wise, we're focusing on testing our recipes using the well water we have, without altering it. We're hoping that we won't have to change it too much. Also, a...

Nah, that was just for sampling and sharing. Its still in a carboy, waiting for it to clear/mellow a bit still. I think I'll keep it in carboy at least until June (that'll make it a full year from pitching yeast to bottling. As far as swingtops, I don't really trust them any more. I've had way...

Nice, what was the flavor like? What type of oak did you use, american/french/hungarian?

Did a quick search and didn't see much on this. What do you guys think of aging some of this blueberry mead on some oak? I've oaked a mead once before, on some american oak chips, and all I got was big bourbon/vanilla flavor. Eventually it evened out, but it took a long time. Any thoughts on...

Did a quick search and didn't see much on this. What do you guys think of aging some of this blueberry mead on some oak? I've oaked a mead once before, on some american oak chips, and all I got was big bourbon/vanilla flavor. Eventually it evened out, but it took a long time. Any thoughts on...

Thanks for the love gents :)

4 gallon batch of mead from local wildflower honey and local blueberries (picked my yours truly). 12 lbs honey in 4 gallons yielded me 1.098 OG. Fermented for five months on Wyeast American ale yeast at ~70 degrees. This brought it down to 1.030. I then pureed 7 lbs of blueberries and added them...

Welcome welcome, Rocky Hill here. You frequent John Harvards? We should do an HBT meetup of all the central CT people on this board, there certainly is a lot of them

O we were insulting the hell out of it before we made the insulation, that's for sure. And the last pic was taken after yeast was pitched, so we did try and keep the brew day itself as sober as possible ;)

We have started mashing in our boil kettle with a bazooka screen, but realized we were losing too much temp, so we decided to make a sleeve for it out of water heater insulation. Our mash tun/boil kettle In use. We thought it looked like the head of the Stay Puft marshmallow man...

I've had LHBS owners look at me like there were frogs dancing on my head when I asked for a plastic bottling spigot with a racking arm attachment. This is a very good DIY solution, will be putting this to use this weekend, thanks.

Hehe, luckily the nanobrewery is in a seperate building, far away from the house and the wife. As far as this little kitchen setup, I basically do all the cooking anyway, so the kitchen is my domain. Only issue she has is the smell while I'm brewing. She usually crinkles her nose and heads for...