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I will say, I hadn't thought about using a shank to get it to pass through the collar! Thanks lol!

Where near Jacksonville are you? I'm in New Bern, definitely interested

So, kind of a change in plans. I started my first batch of wine. I'm going to get a smaller barrel, like 2-3 gallon and age my wine in it, probably do 2 or 3 batches. Then I'm going to take some of my bourbon and put it in the barrel to pick up some of the wine flavoring. (My favorite line of...

Yea, I went through almost every page of that thread earlier, perhaps I could encase the lid and essentially build a frame around it. Wouldnt see it, but could still have it for insulation purposes

Alright, previous keezer I had that was free to me finally kicked the bucket, and luckily grandfather had a spare chest freezer that he gave me. The previous keezer was already built when I got it, so going into actually building this one I have questions. 1. Thoughts on tossing the lid and...

As soon as I get off, I'm putting the new fittings on my new keggle and I'm taking my first shot at cloning New Belgiums Citradelic

100% Juice Cranberry. That's why I labeled it like that in the original post

So, in wine making do yall cold crash?

Ok, so I'm a beer brewer but want to take a shot at wine. I picked up 2 large containers of Ocean Spray 100% juice cranberry juice. I measured the gravity of just the juice which came out to like 1.048. I added 1 cup of sugar to 30 oz. Of juice in a pot, warmed it up and mixed it. Measured the...

sounds good

Awesome, sorry but being newer I wasn't sure. I always hear everyone using liquid yeast, making a starter, then saving that slurry but never heard of anyone doing it with dry yeast

So here is my rookie comment/question. Can you use the dry yeast and then save the slurry to make a starter for future purposes?

Would you mind sending Pics? I'm in eastern NC but have a brother up in Apex, don't know how far you are from there but could possibly get him to meet you. I've been debating on geeting one of these anyways

I have plenty of airlocks and different size bungs, as far as a storage rack, I have some older saw horses that I'm just going to notch a curve in the top for the barrel.

It's a full size barrel so roughly 55 gallons. Which leads to my next question, the largest pot I have I could do like 20 something gallons in, and I only have enough fermentation devices (carboys and buckets) for 20 something gallons. So am Going to be ok with mixing batches in the barrel, or...

So, searched on here, but never really got clear information as it would pertain to my current situation. There's a guy selling Jack Daniels used barrels near by. Now I did ask if they were actual barrels used to age the bourbon or barrels made to look like them that were meant for decoration...

Thanks everyone for the input. @IslandLizard yea, that's kinda my plan, with the temperature. Also, I just poured the beer from the top of the theif into a glass for tasting purposes...lol

So I took my gravity reading and it's at 1.020...so apparently I've been worrying for nothing...sorry guys... this is my 3rd time with using US-04 and each of the previous times it went pretty aggressively after about 24 hours of pitching and lasted for 3 days or so. So I dont know if maybe the...

That's what I plan on doing when I get home in a couple hours. I have a barrel thief that all I have to do is stick it in the carboy and as it goes down the check valve allows liquid in and when I take it out the liquid stays in and I can put my hydrometer directly in there. I'll post my...

So, my question is then could the PB2 I added to the boil and then dumped with the trub in the carboy, prevent the typical big ole krausen that I'm used to seeing? I know people usually say the oils of the peanut butter affect it.