Check out my new semi-conical fermenter.
Special thanks to Jim Stephens and Craig Carter for the awesome fabrication job and welding-together of the various parts and pieces that make up this Frankensteinian unit.
Craig found a disgarded (stainless steel) industrial vacuum tank and other disgarded junk. We started planning the final result and then started on the initial fabrication. Jim Stephens took up the ball and finished it, when Craig ended up transferring to another job location. It has sanitarty fittings throughout, and even a temp gauge, for my "experimental Belgian" production.
The first batch of beer is well along in its fermentation. It's a 7-gallon batch of a Christmas (Belgian) Trippel. The first part of the fermentation took off like a rocket, and moved the SG from 1.080 to 1.020 within 4 days! Of course, an estimated 280 billion active yeast cells, may have helped a bit.
Here's the grain bill portion of this all-grain recipe:
24 lb. British pale (Maris Otter)
2 lb. Cara Munich (Crystal)40-54L, Dingeman
1 lb. Biscuit Malt - 23L, DWC
2 lb. Briess Special Roast (50L)
2 lb. Cara Vienne (Crystal) 19-27L, Dingeman
1 lb. 8 oz. Aromatic Malt - 26L – DWC
1 lb. Rahr White Wheat Malt, 3-3.5 L
6 oz Carafa Malt
You can come over and see "Sputnik" on "Teach a Friend to Homebrew Day" on November 5th. I'm a registered site. Just do a search for Bad Ben. Show up at noon and watch me do my voodoo, and have a few brews (on me).
1 comment:
Hey Ben: Sputnik is cool. I wish I had one of those, wish I could make beer. Save a glass for me.
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