I did feel a little dirty after dumping into that cruddy looking fermentor. :eek:
I was brewing quick and dirty though. Inside on the stove top with an element in the kettle too. No re circulation and no controller, I left everything in the shed and just brewed some beer. o_O
I do have a keg...
I just did it. Brewed a 1.063 porter last weekend fermented with a pack of Nottingham sprinkled on the top. Today I brewed an imperial version of the same beer, 1.084 transferred last weeks brew to a keg (done enough at 1.017) and dumped the new brew right on top of the yeast cake and left...
Unfortunately I drank all my beer. :bott:
My wife and I both celebrated birthdays this month, so yeah, ended up drinking all my beer. I got nothing, haven't brewed in months, been too dang busy.:(
I will be back!!! Have fun fellas.
I was just thinking about this last night as I enjoyed my 10+% bourbon chocolate stout. Comparable beers seem to go for at least 50 cents an ounce to well over a dollar an ounce. Mine cost me under a quarter an ounce to make, so the savings are pretty huge there. I figure it will only take a few...
Yes, I really want it to be a $15 part but it just is not working out that way. I have found a serving platter and a kettle lid that "might" work for me. They are $30 and $65 respectively. Meh, I would rather have a custom part that is to my specs than what I have found. So that leaves making it...
Hello Jay,
Yeah I guessed fully welded would be expensive. For me a 17.5" diameter disc with a 1" rim tacked on would suffice. I think with some luck I could solder it up water tight.
Probably still gonna be more than I want to spend though.
We have a Weber Bullet, 18 inch. I use charcoal or wood for chicken and pork. For fish, jerky and whatnot I just use a cheap hot plate in the bottom with a small cast iron skillet for the chips. Been sitting outside for over 10 years and besides the racks needing replaced periodically it is in...
@FunkedOut I got your bottle of Datil sauce today too. :) Tried it just now on some crackers, good stuff. :yes:
What happened to the Scorpion pepper sauce?:(