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I give mad props to Marshall and his team. Brulosophy is my fav brewing website. I love it and look forward to all their postings. I started brewing beer in an area with almost zero Homebrewers. I had to learn literally everything I know about brewing from the web. Almost all my brewing skills...

For most of us, brewing is a hobby and something we love doing. I look forward to my brew days very much. Like most hobbies and passions, we don’t worry too much about the cost. How much have you spent on golf? Or fixing up that car in the garage? I couldn’t tell you how much I’ve spent on scuba...

When u keg hop, Do you just throw the hops in the keg? won’t that clog the dip tube? I have dry hop bags and glass marbles, but I am wondering how to fish that out once I start serving the keg.

I do not do closed Oxygen transfer. I simply rack the carboys into kegs using an auto Siphon. I then purge the keg with CO2. That might have a lot to do with it, i don’t wanna buy more equipment plus I’m just too lazy to do the closed oxygen transfer. I will try dry hopping the second keg before...

I’ve made this recipe several times and have it on tap on my keezer. Here’s my 2 gal version- 2 gal water 160 degrees 2-4 cups fresh ginger root 2 cups cheap brown sugar 4 limes, zested and juiced 2 lemons, zested and juiced Heat water in pot(s) on stove to 160 Taking turns, place 2 cups hot...

I’m handy, and cheap. I’ve built all my own homebrewing equipment. I currently all-grain brew, and I’ve done the math. Buying grains in bulk, and vacuum sealing hops, my cost is between .44-.50 cents per 12 oz beer. That’s pretty good considering the beer I’m making is good quality craft beer...

Cal common. It’s my current fav beer to brew and drink. Cheers

I brew 10 gal all-grain batches. It’s mostly for personal consumption. So I keg up two 5 gal kegs for my keezer and drink away. I usually don’t get around to the 2nd keg for about 2 weeks or so. Lately I’ve been getting into IPAs. I late wort hop, dry hop, all that stuff. The first keg is...

Go to brulosopher’s website and check it out. He converted bayou classic burners to natural gas. http://brulosophy.com/?s=Natural+gas&submit=Search

Weber Smokey Mountain. I bought the smaller one, I think it’s a 14 inch and never looked back. I don’t know how other users operate it, but mine is very much a set-and-forget model. I’ve smoked ribs, chicken, and tons of brisket on it. Always comes out amazing. Highly recommended.

This is so great. I had this exact idea a year back and couldn’t come up with a solution! My current small chest freezer only fits two carboys. I just ended up brewing continuous 10 gal batches til I built up my pipeline. Good on ya for being a mad scientist though.

I love the creative control I have with all grain. I’ve got my brew day down to 4 hours so time is usually not an issue. Where I live, coming by supplies isn’t cheap (or easy) so I’m better off buying bulk grains. That being said, I will do extract batches with guys trying to break into the...

All I’ve ever used in 5 years of homebrewing is oxyclean and star-san. Never had a single infection.

Next update- filled barrel So I went ahead and racked the beer into the barrel. I lack the proper equipment to do a co2 transfer, so I just placed the beer above the barrel and used gravity and my auto-siphon to rack the beer. Filled up the barrel to the rim, next morning I can still see no...

Update- leaky barrel Well I filled up the barrel with 180 degree water. Thank god I did that first because it leaked all over the place! I let it sit overnight and I think the barrel swelled a lot because the next day it was barely leaking. I used some paraffin wax from the hardware store and a...

Sounds good. The kegs are purged with co2 and I will be filling the barrel in about 2-3 weeks when I have all 15 gal on hand. Thanks

Just kegged up the first 10 gal today. It will sit in my keezer, (not on co2) until 2nd 10 gal batch is ready. Which I will be brewing tomorrow. When I have enough beer to fill up the barrel at one time, I will proceed with the soaking and campden tablets. You think I should soak my barrel...

I don’t have the fermenter space. It will only hold 2 (5 gal) carboys. The new plan is that I will transfer the first fermented batch to kegs, purge w co2 and leave in my keezer until 2nd batch is complete. Then I can fill the whole oak barrel at one time, and keep an extra 5 gal for top off...

Yes that’s an excellent point. Excited for my new project! Just built a stand for the oak barrel today!

Last question- by kegging the first batch, it will be carbonated. Will it be ok to put carbonated beer in the oak barrel? I have a rubber bung with an airlock for the oak barrel. I just don’t know if it will affect the oaking process. I guess it doesn’t matter too much, because with an airlock...