New Mash Tun

Over the weekend, I went out to Wallyworld to see if they had an appropriately sized cooler to make into a new mash tun. I have been experiencing hit or miss, and more miss than hit, efficiency problems. My last batch of Wheat Porter came up several points short of hitting the projected OG. I theorized that I had one major problem: too short a spoon to stir my mash.

After listening to The Brewing Network's show with Denny Conn, I decided to build a cooler mash tun.

Now, I am not mechanically inclined. But I managed to get the thing built. Now to try it out!

I Have Bugs

Back in June, I attended the NHC and listened to Vinnie Cilurzo's talk about sour beers. One of the things Vinnie said was to have two of everything when brewing sour beers: two fermenters, two sets of hoses, two airlocks, yada yada yada. I ignored every bit of that advice when I brewed my latest Kentucky Common and fermented it in my brand new stainless steel conical.

My next batch was a vanilla porter kit from Austin Homebrew. I sanitized the fermenter, then poured my new beer into it. I kegged it the other day. It was sour. I got bugs.

Anyone know a safe way to kill brett in a conical?

I Did a Baaaaad Thing

I've been wanting a stainless steel conical fermenter for a few years. The idea that the same vessel can be used for primary and secondary fermentation appeals to me because I'm lazy. So the other day, I did an eBay search for conical fermenter and found one (actually 60) for $229.

I thought about it. And I thought about it. And I pondered some more. Then I checked my email and discovered that I had bought one. It was one of those "1-800-Drunk" moments, although I was at work and stone, cold sober. It was one of those "Shopping in my underwear" moments, even though I was at work and fully dressed.

So the fermenter is on the way. We'll see how I like it.