Alright, so all of my fermenters are empty. I know, it's a shame! I've decided to finally go all grain, so here's what I have for equipment and setup:
* 8-gal SS brew kettle
* 10-gal Igloo cooler Mash-tun, with bazooka screen
* 3 bucket fermenters and 1 6-gallon better bottle fermenter
* [Bayou Classic banjo cooker for fast outdoor boils](http://www.amazon.com/dp/B0009JXYQY/?tag=skimlinks_replacement-20)
* (2) 2Liter Erylenmeyer flasks adn (4) 1/2-gal growlers for starters
* [A brand-new grain mill from Adventures in Homebrewing](http://www.homebrewing.org/Cereal-Killer-Grain-Mill_p_2310.html)
Ingredients on hand:
* 50 lb sack of 2-row
* 1 oz. Centennial hops in freezer
* 1 oz. Cascade hops in freezer
* 1 smack-pack of Wyeast 3711 French Saisaon
* A White labs bottle of WLP400 that was scraped from the trub from my failed wit
* some mason jars of washed Saflager-23
* [Here is the availible yeasts from my LHBS](http://www.brewapp.com/ingredientsyeast.html)
Now, I don't have any kind of temperature control. So I'm at the mercy of whatever my apartment is, plus or minus a few degrees for a wet towel and a swamp cooler setup. If I have to, I can chill it down in the fridge, as my beautiful and wonderful wife allows me to keep the middle shelf out of the fridge for cold crashes and short-duration lagering.
I could also bring my fermenter to my workplace, but would be limited to a week, where it is 73 degrees all day every day.
I'm mostly interested in the Saison. My wife's ears perked up when I mentioned a Lemon Basil saison.
A citrus wit is probably in order as well.
Please, any and all recipes and suggestions are welcome. I have to get the starters started today or tomorrow for this weekend. Let's go!
* 8-gal SS brew kettle
* 10-gal Igloo cooler Mash-tun, with bazooka screen
* 3 bucket fermenters and 1 6-gallon better bottle fermenter
* [Bayou Classic banjo cooker for fast outdoor boils](http://www.amazon.com/dp/B0009JXYQY/?tag=skimlinks_replacement-20)
* (2) 2Liter Erylenmeyer flasks adn (4) 1/2-gal growlers for starters
* [A brand-new grain mill from Adventures in Homebrewing](http://www.homebrewing.org/Cereal-Killer-Grain-Mill_p_2310.html)
Ingredients on hand:
* 50 lb sack of 2-row
* 1 oz. Centennial hops in freezer
* 1 oz. Cascade hops in freezer
* 1 smack-pack of Wyeast 3711 French Saisaon
* A White labs bottle of WLP400 that was scraped from the trub from my failed wit
* some mason jars of washed Saflager-23
* [Here is the availible yeasts from my LHBS](http://www.brewapp.com/ingredientsyeast.html)
Now, I don't have any kind of temperature control. So I'm at the mercy of whatever my apartment is, plus or minus a few degrees for a wet towel and a swamp cooler setup. If I have to, I can chill it down in the fridge, as my beautiful and wonderful wife allows me to keep the middle shelf out of the fridge for cold crashes and short-duration lagering.
I could also bring my fermenter to my workplace, but would be limited to a week, where it is 73 degrees all day every day.
I'm mostly interested in the Saison. My wife's ears perked up when I mentioned a Lemon Basil saison.
A citrus wit is probably in order as well.
Please, any and all recipes and suggestions are welcome. I have to get the starters started today or tomorrow for this weekend. Let's go!
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