55 Gallon Ordinary Steel Drum System

[mcgimpkins]

This has got to be one of the more entertaining threads I have read on here. Props to @Jayjay1976 for digging it up. I like it how to OP is calling everyone "forum rats who don't have any experience...." who have not brewed in rusty barrels, pots, oil pans, etc.

I mean I can cook my eggs in the morning on the engine block of my truck, but why? I'd rather spring for a pan and some sort of cooking top. I guess I am an elitist.

I cannot figure out if this is actually real or someone trolling.

 

[Gravitysucks]

This has been interesting reading. Having seen how quickly water changes color when put in a rusty bucket, I expect brewing anything lighter than an amber ale might be difficult. I also wonder if rust, which is oxidized iron, would contribute to hot-side aeration. Not being a chemist, I have no idea if this would be the case or if it might be that the exposed iron molecules would actually draw oxygen out of the wort. Probably would do nothing at all but when I'm bored I tend to over-think things.
Anyway, whether a troll or not, it was enjoyable reading.

 

[JohnSand]

I think I remember reading that iron in wort can lead to blood flavor.
I do remember that a lot of blood drying smells like iron, and other things.
So, add neither iron nor blood to your wort, unless it's a new fad.

 

[Boilinginsc]

Haha!
Funny read all the way through

 

[mulletmaster]

Do you reckon the OP is thinking about being a cooper to make barrels to age his beer from his old back porch?