[Robert]

I had forgotten about that fascinating blog. Such great and interesting information!

Seems like there should be countless better options out there for stainless food grade cool ships apart from cutting a keg open but I guess I can't think of any right now....

One great thing about jkirkham's half-keg coolship, though, is that the semicircular profile maximizes surface-area-to-volume with a smaller footprint than traditional shallow rectangular vessels.

[BrewBama]

I recommend some edging material so you don’t slice your arm/hand.

Something like this; https://www.brewhardware.com/product_p/edgingft.htm


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[majorvices]

I recommend some edging material so you don’t slice your arm/hand.

Something like this; https://www.brewhardware.com/product_p/edgingft.htm


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Safety first! Only an engineer could think of these things! lol

[James K]

I recommend some edging material so you don’t slice your arm/hand.

Something like this; https://www.brewhardware.com/product_p/edgingft.htm


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Safety first! Only an engineer could think of these things! lol

I took a metal file and some emery cloth to the shell and the edges are pretty dull now.  I also put a gallon of hot water inside and scrubbed it out with a steel scrub pad.

I think it would be good to test after one more wash and hen I’ll probably iodophor it and star San it for good measure. Though, i also want to set it on my turkey fryer and boil some water in it.

[reverseapachemaster]

There's so much unsupported myth in beer history and brewing. I don't know the origin of this "godisgood" story but the word yeast (often spelled yest) appears in brewing and beer texts at least back to the middle ages in Europe. If you look at nearly every culture that brews some type of alcoholic beverage, they figured out well before the common era the function of yeast. Some reused vessels that made a good beverage and unintentionally repitched. Others repitched slurry from the bottom of their vessels or added fermented liquid from a prior batch to a new one. Humans didn't know yeast was a fungus until the nineteenth century but they definitely knew fermentation was not a supernatural force.

[BrewBama]

For those early brewers that were affiliated with religion, I imaging everything was attributed to the supernatural.


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[Robert]

"Listen, Apprentice. To make it ferment, you have to pitch the slurry and say the incantation.  Well, really, it works fine if you just pitch the slurry.  The incantation does bubkas by itself.  But just to be safe...." 

[tommymorris]

I recommend some edging material so you don’t slice your arm/hand.

Something like this; https://www.brewhardware.com/product_p/edgingft.htm


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Safety first! Only an engineer could think of these things! lol

I took a metal file and some emery cloth to the shell and the edges are pretty dull now.  I also put a gallon of hot water inside and scrubbed it out with a steel scrub pad.

I think it would be good to test after one more wash and hen I’ll probably iodophor it and star San it for good measure. Though, i also want to set it on my turkey fryer and boil some water in it.

I want to hear how it goes. Maybe you’ll brew the perfect Trappist Ale.


- formerly alestateyall.

[James K]

I want to hear how it goes. Maybe you’ll brew the perfect Trappist Ale.

I’m shooting for this coming weekend, weather permitting. I have a camping trip, the annual whiskey row home brew club’s horseshoes and homebrews camping trip. They have invited our club to join in the festivities. Right now I’m thinking
3#pils lme
3#pils
3#oats

Just gonna bring 1 pot. Bring the water to 165-170, mash for 30 minutes with the grains, and get the gravity up with he lme. 
.25oz mittelfrüh at start of boil. 20 minute boil.
Start late in the evening, temps are in the 50s as of late. As long as it doesn’t rain I think it will be fun.
The trick is I have to bring everything I need, water, Sani, pbw, etc.