Because it is empty, It will cheer up once it get filled with grain.
we'll have to "see azz" i'm sure next brew will be soon! (sorry if that's a bad joke )
Because it is empty, It will cheer up once it get filled with grain.
She mentioned a few posts back that it is an empty extract barrel.
MOST EPIC RESPONSE EVER!!!Because it is empty, It will cheer up once it get filled with grain.
My friend that has a brewpub has tons of these for storing his grain and other stuff, he built this for me originally. Has the original lid with the seal still in it so it keeps in heat wonderfully. I love my mash tun.Beersmith says 6lbs of LME add .5gal to a batch of beer so 16gal is close to 200lbs.
Would like to have one of those for storing RO water.
What is that blue stuff?Finished the work on the mash tun; got the right hose/barb combo from Amazon after paying to have it delivered same day. Today's brew (before the fix) didn't go as well as I thought it should, but it will be beer; tomorrow's brewday should be better. Here's a couple of pics of the new ball valve and what the inside looks like now (the mash tun is actually cleaner than it looks, trust me, also preboil so who cares).
View attachment 706686View attachment 706687
If you read @ba-brewer, it's my mash tun being depressed because no grain in it. It is, in reality, my mash tun. Which is a repurposed 16g extract barrel, the kind you see at the LHBS. Works great, mainly because it was practically free, and also because it's wrapped in two thicknesses of thermowrap and has a tight lid. Now it has a better false bottom however I need to increase my strike temp, as it only got up to 146 today. No matter, got good gravity out of the wort and it will be BEER.What is that blue stuff?
Ok. I have a 55 gal that I use to collect my RO water in. I got it from my brew buddy that owns the LHBS. They are great.If you read @ba-brewer, it's my mash tun being depressed because no grain in it. It is, in reality, my mash tun. Which is a repurposed 16g extract barrel, the kind you see at the LHBS. Works great, mainly because it was practically free, and also because it's wrapped in two thicknesses of thermowrap and has a tight lid. Now it has a better false bottom however I need to increase my strike temp, as it only got up to 146 today. No matter, got good gravity out of the wort and it will be BEER.
got good gravity out of the wort and it will be BEER.
My buddy that has a brewpub has three of the 55 gallon drums that we used to use for fermenters until he got his shiny fancy SS ones. He still uses them for sours. B*tch to clean but they made some damn good beers.Ok. I have a 55 gal that I use to collect my RO water in. I got it from my brew buddy that owns the LHBS. They are great.
ive only played with vanilla once in a porter and was curious when/for how many days you generally add yours? I’m hoping to brew an oatmeal stout again this winter and wanted to add vanilla this time.The vanilla beans I ordered came in today. Tonight I scrapped and chopped them up (five of them) to soak in some bourbon. These will be added to my imperial stout I plan to brew next weekend along with the bourbon soaked oak chips. The beer will sit on these after fermentation is complete.
This is my first time using vanilla beans and it will be in an imperial stout. I figured I would toss the vanilla and oak chips both soaking in bourbon into a mesh cylinder into a keg once the beers done fermenting. Then rack the beer into the keg and let it sit till September or October with the vanilla and oak chips. Then I’ll add the coffee and start carbonating it next fall to enjoy.ive only played with vanilla once in a porter and was curious when/for how many days you generally add yours? I’m hoping to brew an oatmeal stout again this winter and wanted to add vanilla this time.
I cheated a bit with that recipe. I normally use 90% two-row and 10% caramel 40. The color ends up about the same as the pale in the picture.Would normally expect a california common to be closer in color to the pale. I brew my california common as a blonde sometimes too, originally called it an uncommon blonde then switched to Barbary Coast blonde.
That is the cool thing about homebrewing, you can brew beer how you want if you want.I cheated a bit with that recipe. I normally use 90% two-row and 10% caramel 40. The color ends up about the same as the pale in the picture.
I was using up some small amounts of grain so, for this batch, I used about 45% pale ale malt, 45% Vienna, and 10% caramel 120. I should have used a little more caramel malt to get the appropriate color.
I’m not big on brewing strictly to style. I’ll have beer, and it will probably taste pretty much like the Cali Common recipe I’ve been brewing for 7 or 8 years now, if the FG sample is any indication.
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