I seem to have lost your email Chris, but the mash tun, kettle, and hot liquor tank are all sold now. Thanks for the interest though and hope you're having a good trip.
Cheers,
Clonies720
The HLT is on the left. Mash Tun on the right.
Inside of the Mash Tun. Please pardon the grain bits and grainy cellphone pictures.
Inside of the Hot Liquor Tank.
All of these are in excellent to like-new condition unless otherwise noted. Additionally, all items are for pick-up only. No shipping.
Foldable picnic table. Great for brewing!- $70 (Can provide pictures of this upon request. Basically it's a wooden table with an aluminum frame. It can seat 4...
Foam Rangers often meet Friday nights and some meetings Sunday nights at bars. They meet at DeFalcos near 610 freeway. I'm a member, and we have a website. http://www.foamrangers.com/
I am looking for a stainless sparge arm for fly sparging and I can't seem to find something suitable. I do not have the time or patience to mess around with DIY-ing one, hence why I want to buy one.
When I try a Google search, all I seem to find is that economy plastic one with the very thin...
That does sound a little on the heavy side for a 4 gallon batch...I used a .5 lb of lactose in my 5 gallon batch o f double chocolate milk stout (added with 5 minutes left of the 60 minute boil) and it was the perfect amount of sweetness.
During fermentation, you have so much CO2 and stuff going out that it's unlikely anything got in. And if anything did, it probably won't survive in that environment. RDWHAHB. :rockin:
I've brewed one Midwest Supplies Irish Red Ale strictly to the instructions. Now I have a Austin Homebrew Double Chocolate Stout that I added a .5lb of lactose to during the last 5 minutes of the boil. Now I have a Pumpkin Ale that I'm tweaking by adding a few more spices to make it like pumpkin...
I've been reading about chest freezers and am definitely going to buy one, however I fear I'm not getting something about lifting carboys in and out of it. I'm assuming this is difficult because of the natural design of the chest freezer?
Forgive my derp. :mug:
Thanks. The last real question I can think of is: When my fermentation ends (i.e. take consistent FG readings), what next? Do I leave it in my fridge @ 66-68 degrees? Do I warm the temperature up a bit?