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P.S. Your setup looks rad Drew. If you're pushing that many btus try colllecting 22 gal. For an 11 gal finish. I'll bet you'll see your efficiency spike.

Well I have to say that Jim Beam does make some good sippin whiskey. But I also have to say that Hard Liquor makes me take back things I never stole, so I have leaned to stay away from the stuff, It was a hard lesson to learn,

Hahaha guy!! Too funny! I dont drink hard liquor, but i can sip on this stuff gently... Moderation is key as you know!
Good deal manny, my next brew will only be 5 gallons, just a whipped together ipa using centennial, and lots of them. Ill try "boiling the piss out of it". the beauty is that i dont have a recipe... I just had the store mill some grains... Vienna, some 30l, carapils (can never have enough) and the rest of my two row. I just asked "for some of this and a half pound of that and will you please mill my approximate 12 lbs of two row in this bag i brought in?".
Im not going to measure anything.. just for fun..
I built a counterflow chiller you see in the photo and it was the first time using it but my height differential just wasn't high enough to create a strong siphon. Looking for a cheap pump... Found a $32 sous vide high temp food grade pump on amazon my eyeball is glued on.

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Here is my house ale. I've had this recipe on tap for over a decade and made my 100th batch of it several years ago. I stopped counting at 100. I've got it pretty well dialed in but tweak the hops a little bit from time to time.

8.5# Briess organic 2-row base malt
12 oz. Briess organic Crystal 60L

1/2 Oz. Nugget for 60 minutes.
1/2 oz each: nugget, crystal, Amarillo, for 10 minutes
1/2 oz each: Crystal, Amarillo, at 0 minutes.

Wy'east Ringwood ale yeast pitched into a 1 qt. started 1 day in advance.

OG: 1.057

Nectar of the gods.

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Manny-- thanks for the recipe. Ill try it soon. I can get my s.g. Below 30 on my stout. I added some dry s-05 but it didnt seem to do a thing... I may try champagne yeast for the fun of it.

D.b. -- i smoked some cheese, salmon and a fryer chicken three days ago but it was just too damned cold. The cheese was fine, the salmon finished inside but the chick was just a mess. I knew better but went for the challenge...
What were you making with the eggplant and garlic in a blender?

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