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
I find ways to enjoy life as much as I can. Also, life's too short to treat people poorly.
I'm into long runs in the park, consuming salt, popping blisters,
eating roadkill & tree bark, and burying whiners in shallow, unmarked
graves. I also enjoy designing trail race courses that would make the
Marquis de Sade blush.
A fun time for me would include banging muddy shoes together, setting
broken bones with a machinist's vise, and duct-taping-down any part of my
body that is bleeding or just flopping-about uselessly.
What helps me to be an active trailrunner and grandpa?
1) Daily sponge baths with bovine stem cells;
2) Copious amounts of delicious & nutritious homebrewed beer; and
3) My secret elixir...Bicarbonate of Figleaf.