I have used as a randall and works great. Go slow let rocket fill up and sit full a couple of minutes and the flavor shines . They do foam pour into a pitcher first let settle and enjoy. Well worth it.
Andy, looked up hops in NS Canada. Found A guy Josh Herbin in Wolfville. He received a grant to grow hops in 2007 and planted a acre. I dont know your location to his but maybe make a joint venture or see what he does.
If he is makeing a harvest / fresh hop ale from my understanding your not drying the hops, your picking and brewing. You might cut the bine at the bottom a day or 2 before to make bine and leaves and cones dry alittle might make picking easier.
I'm in the process to. From what I read so far. It looks like when you're 2/3 to 3/4 throuh ferment you add the Brett. But as you said " It seems it's 'anything goes; try anything' in the world of funk/sour "
Has anyone tried the sour strarter that was in Zymurgy artical "Funk with less Fuss" (March/April 2011). I would like to make a sour beer . This seems easier than going with Brett. Whats the best way to go. Thanks Vin
Just wondering if your starting a fire in the barrel your going to melt the food grade liner out of it. Use a regular barrel strip paint off and paint with high temp stove paint. Or is a food grade thicker material?
Price depends on the way you run the coil in deep trench or drilled hole. Here's a guy site www.litchfieldgeothermal.com . Pete runs it and very informative. He can probably give you info for your area. Went to a couple dems he did. His house is the test site on south st. Also check what tax credits your town, state might give you.