justhookittomyveins
New Member
Hey,
With some years experience ranging from BIAB back in the day to helping run an automated eHERMS I'm starting up again in quasi-Europe, from scratch, with a buddy of mine.
I'll be aiming for 100L, ss, eHERMS, propane, corny fermenting in a temp-controlled cellar room.
I will post my progress in DIY, as well as in brassageamateur.com in Projets en Cours for those bilingual folks https://www.brassageamateur.com/forum/ftopic30222.html
This may be of interest to those looking to start up in Europe, considering things can get expensive here, and that I don't have much money.
J
With some years experience ranging from BIAB back in the day to helping run an automated eHERMS I'm starting up again in quasi-Europe, from scratch, with a buddy of mine.
I'll be aiming for 100L, ss, eHERMS, propane, corny fermenting in a temp-controlled cellar room.
I will post my progress in DIY, as well as in brassageamateur.com in Projets en Cours for those bilingual folks https://www.brassageamateur.com/forum/ftopic30222.html
This may be of interest to those looking to start up in Europe, considering things can get expensive here, and that I don't have much money.
J
