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Thanksgiving 2008 - turkey fryer sprang a leak, so we improvised...

Thanksgiving 2008 - turkey fryer sprang a leak, so we improvised...

this is what i am thinking about setting up also, the same kind of system that you guys have been describing... now i just have to finish getting the money together to buy all the parts.

yeah, this year is 10.5 abv, according to the bottle... and it rocks...

OK, i know i am seriously resurrecting a dead thread... but I just met the double bastard for the first time tonight... WOW... that is AWESOME.. oh yeah, and in case you wondered, a bomber of that stuff will mess you up.... no... i mean... REALLY mess you up....:drunk::cross::drunk:

a blichmann 42g... dude... i wish i had your budget. that sucker is $1300 before the shipping and your kettles... nice i am looking at going with a 35g plastic conical, $60 before shipping and much lighter to ship i currently have (5) 1/2 barrel kegs that i can convert to boil kettles, (1)...

thanks, good to know

So how big of a starter are you making? Based upon the Mr. Malty pitching rate calculator, a 32g batch of 1.048 ale would need to have two white labs vials grown up until they were a 15 liter starter if done on a stir plate :eek: for that, i need to build a stir plate that can stir a 5 gallon...

For those of you that are doing large batches, in the 20+ gallon size, how are you building up yeast for a batch that size?

My first was a crappy brown ale kit that was fairly old (a year or two). It was not even my kit, but a gift that a friend had received, and we brewed it together... and no, I will never try to revisit that particular beer again. I have done other browns since, and they have a been far better...

The Homebrew Company: SUPERYEAST NASTY $5 for the yeast, $10 for 20# of sugar from Sams Club Ferment between 70-80° (21-32°C) for 8-10 days or until the Specific Gravity drops below 0.990. $12 for 300 tables of Excedrin from Sams Club

https://www.homebrewtalk.com/f19/no-poppy-beer-you-seven-years-81843/

I feel better about the beers I do drink on a regular basis, now that I found this site Beer Calories, Alcohol, and Carbohydrate Content. I can now easily estimate how many calories I am taking in, and make sure that I keep things in the range I am looking for on a daily/weekly basis.

We use a budget, but we don't take the money out of the bank to separate it out, we leave it IN the bank, where it earns interest, and we simply keep track on paper how much is in each "envelope", and how much NEEDS to be in the "envelope"

but I did convert a brother in law into a beer snob....

Then why use it? I don't think I have every referred to my wife as anything except "my wife" on here, and I don't plan on starting. As to your original question, I have not had any luck with my wife, but I will keep trying. She did down a couple of Sierra Nevada Pales, and a Hoegaarden...

The way that I look at it, if your overall health is fine, and the 1-2 beers each night with dinner is not impacting that, the who cares? Me, I found that I have high blood pressure, and that I have to lose some weight to get that under control. Because of that, I am limiting how much beer I...

Buy it at Sams Club, if you have access, or know someone who does. They sell a 14# box of the stuff for $15. The added advantage is that it not only gets the labels off, but any funk that has formed on the inside of the bottle comes floating to the top also. I have never taken a bottle out of...

+1 I keep the fridge that I store the stuff I am going to serve fairly soon in at 45 degrees, and then I let it warm up from there as I am drinking it. Anything below 45 and I just don't feel like I can truly taste the beer.

+1 on this posting. I have a plastic bucket that I keep around just for this purpose... I can get one full case of bottles into it