Last Thanksgiving, my mom made a turkey wrapped in bacon. It was the best turkey I've ever had. And the bonus was we got to eat bacon as a side dish. I'm not sure what I ate more of, the turkey, or the bacon.
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Cooler is coming along. I over did it as always with brass fittings and a tap and everything, had to get my friend to machine a couple parts for me but he gets paid in beer so its good. I'll try to put on a picture.You won't think you overdid it as soon as you brew your first 10 gallon batch.
Bought my kettle today. Couldn't afford stainless. Went with Aluminum so I will have to season it as described above. Does it need to be full or just some water in it? I sort of over did on the pot too. I got a 60 quart pot which I think is 15 gallons (not sure if that is US or Imperial gallons). Either way I have enough for a 10 gal batch when I get up to it.
Someday I hope to stop buying parts and actually make some beer...
What a great idea!Have a meeting dedicated to actually brewing a beer if there's a lot of people new to brewing. You can do an extract batch to keep within a reasonable timeframe (depending on the audience's attention span). Good luck.
Well, you see, you're allowed to BBQ on the Champ de Mars (that's where the Eiffel tower is). My plan (seriously) is to have a 'visibility' club meeting in front of the tour eiffel, doing an extract batch with my electric kettle hooked up to a car battery.
My wife is going to check with the Mayor's office to make sure we don't need any special permits for having a CO2 canister. I hope to do it sometime this summer.
So to resurrect an old thread, I brewed up a bitter yesterday using Crisp Maris Otter. I had lots of dough balls at dough-in, followed by significant protein coagulation by the end of the mash. Runoff was very cloudy, even after roughly double my normal vorlauf. I also noticed a much larger volume of break at the end of the boil. I used Whirlfloc in the boil as I always do. Normally when I brew a 6 gal batch, I get 5.25-5.5 gallons into the fermentor, leaving most of the break material behind. This time I barely made 5 gal. And, of course, the wort was cloudy going into the fermentor. I'll report back after fermentation is complete, but I'll be going out to pick up some gelatin in the meantime.I kegged this beer a couple days ago, and as expected, it was still a bit hazy, although not as bad as I initially feared. I used WLP005, and based on past experience, it should have been much clearer coming out of the fermentor. I added gelatin to the keg yesterday, so hopefully that clears it up.
There's the tricky part... Getting all the taps going. I built a 6 tap kegerator last November to replace my defunct 2 tap setup. I finally got my sixth beer on tap two days ago.The holes were drilled 3" apart. Now that its together 4" would have been better.
Just have to be creative when I make my tap handles so that they are not bumping.
If you wanted to adjust do a re-drill and fill the old holes with dowel pegs. A little putty and sanding. The tap handles don't look like they interfere with each other as is, though.
Nice build. Now you need to get 4 beers on tap.
Is it bad to start force carbonating before letting it settle 24 hours? I add it to the keg, rack on top of it, seal and pressurize the lid, shake a bit, then hook it up to start carbonating.Nah... I usually rack into the keg and put it on pressure to start carbing, but don't add the gelatin until a day later once the beer is cold. Then I just continue carbing until it's done, blow out all the crud with the first pint or two, and have nice, clear beer.