Home brew

[Marcellus]

Originally Posted by KCUnited

I use Speidel fermenters.

EDIT: the plastic 30L

I've actually considered that, you recommend them Im guessing?

[KCUnited]

Originally Posted by Marcellus

I've actually considered that, you recommend them Im guessing?

I do. The things I like about them are:

Fairly inexpensive
Large screw off top making it easy to clean
Bottom spigot for easy transfers, gravity readings, etc
Easy to modify - there's even keg posts and other mods available online
Well made with sturdy handles making it easy to move

Things I don't necessarily like:

The sizes are odd. The 20L is 5.3 gallons and the 30L is 7.9 gallons. Kind of tweener sizes so you have to be cautious of headspace
You can't really see into them if you care about watching your krausen or seeing your beer
With it being plastic, you obviously have to be cautious of scratching the inside, but they're a really hard, durable plastic

The pros easily outweigh the cons for me, but I equate fermenters to smokers and what works for one might not be the best option for someone else.

[KCUnited]

I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

[Otter]

Originally Posted by KCUnited

I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

That almost looks like an adult ice cream sundae. Rep!

[KCUnited]

Originally Posted by Otter

That almost looks like an adult ice cream sundae. Rep!

Thanks. Our club parties attract a lot of dudes, so I wanted to brew something that might appeal more to the ladies. Rosé wine colored, low abv crusher at 4.5%, and I added some lime zest to give it a cherry limeade summer-y kind of feel.

[lewdog]

Originally Posted by KCUnited

I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

That looks great. Appeals to me but I'm gay so that's cool.

Nice work, Chief.

[KCUnited]

Brewed a pastry Berliner with apricot, vanilla, and cinnamon with a touch of lactose. Kettle soured with Goodbelly. I'm calling it Charlie Weisse



Club space where I brew.

[Marcellus]

Originally Posted by KCUnited

Brewed a pastry Berliner with apricot, vanilla, and cinnamon with a touch of lactose. Kettle soured with Goodbelly. I'm calling it Charlie Weisse



Club space where I brew at.

Nice! I have a big batch of saison (~12gal) that I am splitting on Sunday. Half will get moved onto 4 diced cucumbers in secondary for 5 days and the other half will be kegged without cucumber.

I made a cucumber saison last year that was absolutely fantastic, I hope to replicate it.

[KCUnited]

Originally Posted by Marcellus

Nice! I have a big batch of saison (~12gal) that I am splitting on Sunday. Half will get moved onto 4 diced cucumbers in secondary for 5 days and the other half will be kegged without cucumber.

I made a cucumber saison last year that was absolutely fantastic, I hope to replicate it.

That sounds delicious. I really like the idea of doing split batches with different additions. When I was thinking about joining this club I stopped by for a tour of the space and one of the guys there had a cucumber gose he made that completely blew me away.

We just got a recently emptied 30 gallon bourbon barrel donated from a local distillery this week. I've joined a 6 person team where we'll each brew a 1.121 gravity imperial stout, blend, then add to the barrel. I'm pretty stoked as the barreling process is new to me.