Here are a couple of photos to show you what I'm doing. I have just made up another 2 x 26 liter fermenters
of HB Bourbon. As you can see from the photos I have my boiler on a drum with the tap over the fermenter.
When it's boiling I just turn on the tap and start stirring. When its full I just switch to the next fermenter.
Also a shot of the paddle I made up for stirring the mash. It's made of pine and stands 1 meter tall X 80mm wide
x 20mm thick. It makes life so much easier. I finished adding the ingredients late yesterday afternoon when the
temperature was down to 67 deg. celsius. I had planned on pitching the yeast this morning but because the
fermenters are wrapped in blankets the temp. only dropped to 49 deg. overnight. I unwrapped them and
checked it again this afternoon but still around 40 deg. Hopefully they will be down to around 20 - 30 deg
in the morning and I can chuck the yeast in then.
Also added a photo of the grains I'm using, apart from the Corn and Honey Malt, these are what are supposed
to pass for Red wheat, White wheat and Pale wheat. What are your thoughts?
Been trying to get my hands on a 20 - 25 gallon Oak barrel but no luck so far. Everybody has 60 gal. or 80 gal.
and $500 - $600 for them. Nobody seems to have the smaller sizes.
Cheers.