My birthday present should be in the mail today. I have been successfully brewing beer with a 20-quart, black enamel lobster pot, but it isn't big enough to do a full boil and the enamel bottom sometimes gets scorched with malt. So I moved on to a 10-gallon, yes 10-GALLON MegaPot with built-in thermometer and a ball valve. I think I am as excited about the valve and thermometer as the pot itself.
The first order of business will be to make the Cuvee. I ordered six pounds of dry malt extract and a pound of caramel malt grains. I bought the White Labs Belgian abbey yeast because of my lack of success with the Wyeast smack pack the last time I brewed. I have been saving some orange peels and plan on getting a touch of coriander to pitch in the fermenter and we'll see how it turns out.
A log of beer-making efforts, recipes, techniques, successes and failures, beers I try and like and don't like and a whole lot on Michigan-made beers.
congrats and good luck. hope it turns out. can i try it?
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