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Holy ****. That’s some setup!

Just beginning boil on a Smoked Porter, recipe I stashed from CB&B. Well received last time so doing it again

Thanks. I’ll DM

As the subject says I'm ordering a 7 gal BrewBuilt X3. I'm currently using a 27L Fermzilla and have it setup for pressure fermenting, and temperature control w/ TempTwister/10 Igloo cooler, FermTemp, and Inkbird. System works well but I'm ready to upgrade. For those that have gone to the X3, do...

Here’s what I do, with the the co2 tank outside there’s a couple of access holes for gas lines, one on each upper corner. I drilled holes in the caps and shove the Evabarrier tubing through pictures to clarify…

I have not purchased greens from Mill City yet. I usually only buy from Sweet Maria’s. I’ve been roasting with a Behmor for years and just spring for a Aillio Bullet R2. I’m pretty excited about it, but still trying to get comfortable with. It’s a whole different level.

I bake ~once a week, mostly just sourdough.

I have researched this fairly well: I flushed with cold water until clear, then filled with hot water I heated in my brew kettle and drained, then burned a sulfur disk dangling in a SS tea ball with the bung in. Then poured 750ml of bourbon in the barrel. I stand it on end and fill the head with...

To keep it sealed (swollen) I’ve been standing it in its end and filling head with hot water, and flipping to the other end every other day. I also poured a bottle of bourbon in. In about a month I’m planning a collab with a club member. In the mean time the Imperial Stout I have in the...

Yea. I’ve been there and read a bunch of that info. Thanks

After some research, YouTube videos (Barrel Builders), and a trip to our LHBS Oak Barrel Wine Craft here’s the story so far. 1. Flush with filtered water (no chlorine) until clear. 2. Rinse with hot water, I heated 10 gallons in my brew kettle to 135 degrees. 3. Light a sulfur disk, I got from...

Yesterday I transfered my Imperial Stout to two 5 gallon corny kegs, I have another batch fermenting, I plan to use for blending. Now that the barrel is empty I'm not sure what to do to maintain it. Currently it's lightly pressurized with co2, that's what I used to push the contents out. What...

I filled the barrel two weeks ago, 10 gallon barrel is closer to 11, used ~5 x 500ml bottles to top off and bunged on foam. I ended up ordering a quantity of 90, price wasn’t that bad but shipping was nearly as much the product. I received them yesterday, so I had to take a sample, definitely...

I bought a 10 gallon whiskey barrel from a local distiller. I’m just about to fill, I only have a 15 gallon kettle so I brewed two batches of Russian Imperial Stout. One is done, I kegged it this morning, the other needs a day or so. I should get 10 gallons to fill the barrel all the way, if not...

A friend of mine 3D printed this case for me, and I bought the same replacement syringes on Amazon

Drinking Original Pattern Capo Di Birra Pilsner. A very good Pilsner

So the Passion Fruit Hazy came out real good. Voss Kviek is a beast, it really went through the fermentable sugars. I added two liters of passion fruit juice I harvested from my back yard. Final gravity 1.013 ABV 7.2. The passion fruit flavor and aroma really come through.

Drinking a Maui Brewing Big Wave IPA. Just got back from Hawaii did their brewery tour. Great place, huge tap list, great beers.

I have Voss Kviek spinning on the stir plate, weighed out the grains. Prepping for a, Passion fruit hazy IPA. The passion fruit I grew in my back yard. Plan to brew either Tuesday or Wednesday. Brewed it last year and it came out pretty good.