you'll love it dude. The quality of the burners is amazing.
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That's awesome, want to trade for some kegs?
A walk-in cooler has been mentioned a few times, and I noticed this on ebay:
I could probably cobble something together for a lot less, but this sure looks nice.
I have one temp controlled chest freezer. I'd really like another so I could have a fermentation chamber and a lagering/serving chamber.+1
Besides I have a real problem with calling it ANY kind of IPA if it's darker than deep amber/copper. Hell, I've had Porters that fit the description some folks hang on "Black IPA".I hear ya, and I really don't care what it's called, if it's a style, or what. What I do is since the W10 recipe in BYO, (that I tweaked pretty good) I have brewed 40 gallons of this beer. While the last 10 gallons are still fermenting, the rest has been the best beer I've ever brewed. Friends are wanting to buy cases of this beer from me. SWMBO tels me to keep it all for us........
There seems to be a lot of arguing on the interwebs about this "style". For what it's worth, I believe that it originated on the commercial level with Greg Noonan, but it's a pretty safe bet that such a beer as brewed up in a few basements somewhere long before he put it on tap and tagged it with a most puzzling name.
(written as I sip on a suspiciously hoppy and hop-aromatic dark dry ale from a 19 year old recipe... )
I scale my recipes in an effort to achieve the same end product. By that I mean the same OG, FG, IBU's, ABV, color , etc...
For the grain bill I adjust the weight while keeping the same percentages. Hops are scaled by keeping the IBU's the same. Yeast is adjusted by unit volume and OG as per mrmalty.
Water is adjusted in accordance with the final volume desired.
Starting volume = final volume + grain absorption + evaporation (boil-off)
Great tips! Thanks for the feedback and advice. I had not thought of the boil off difference and that makes sense; I'm sure I would have gone with percentage rather than volume.
I might make it over there Mic, but you're likely to know someone heading over here sooner than I'll make it there.
Ah so I guess there is a use for emoticons after all... It was clearly a joke. I've known Tom for years and was yanking his chain.
Way to have faith in your beer. Judging BOS is a consolation prize.