I'm poor. I mean really poor. I'm so poor the other day I was kickin' a can down the road and someone asked me what I was doing and I said "movin'.
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Want to team up, Keith? It looks like there are still rooms available.
Plus I can get you sauced and pry out some trade secrets.
I always check my hydrometer calibration before I do anything drastic.
Would anyone else be interested in their specialty oak options? If I find enough people to split a bag up with, I could order it and divide it up. I really don't need 40lbs of chips or cubes all by myself.
So, what's the point? On a small scale, would you ever make back the money that it cost? It won't make better beer. It sounds like it might actually make worse beer... super high efficiency can come at the expense of flavor (which is not a problem for the large batch macro lager producers).
Sounds like it really won't benefit the small pro-brewer. At least from a cost savings standpoint.
But isn't this the Pro Brewing area?