Nice job. Good idea on the barrel liner idea. You may need it. This yeast might have a big krausen (blow-off).
My original idea was to make it a wort cooling bath tub. Unfortunately my work only had the one drum that was clean so I just decided to use it as a backup container for any overflow. It's fermenting in my office on the ground floor of my house, ambiant temperature is 68 degrees. I'm going to get another tub like this and put the bottles in there to condition. I've heard these beers are very fizzy and I'm concerned about bottles bursting. Figured I'll put the bottles in those tubs for peace of mind.
I'm interested in hearing about your ferment. I some of that yeast in the fridge for an upcoming brew. I plan to try to keep my fermentor in the low 70's to develop an estery aroma and flavor which this yeast is famous for. When I've used liquid versions of the yeast in the past I got huge foamy krausens that last for days. Great smells too!
I'm going to be taking daily notes in my brew log so I'll share changes as I get time. I pitched the yeast about 10 hours ago and I saw the airlock bubble a twice, so things are starting to happen.
Good luck and have fun working on the next brew!
Thanks. My wife gave me the go ahead to get a kegerator setup. I've got family in the welding industry so the CO2, tank, lines, and regulator will be free. Just need the keg and fridge.
When this is done fermenting I'm going to buy a long stem thermometer then drill a hole for it in the lid, add a rubber grommet. Then I can monitor the wort temp from the outside and be more accurate than the stick on fish tank type thermometer strips. Next time I'll have to brew outside- the hops boiling made my wife sick to her stomach (she's prego right now).