I'm in Asheville, NC
The craigslist ad: http://asheville.craigslist.org/hsh/5479886332.html
With great regret, and not a little frustration, it's time to sell my home brewery.
I'm selling my turnkey 2-tier, 3 vessel, 15 gallon brewery. It has everything you need to make 10-12 gallon...
Sittofalcon and Junkster... After reading about 20 different threads to figure out whether to cut in or cut out, the two of you gave me my answer in a minute. Thank you both.
I'm set to cut-out @ set point.
Hafmpty, did you ever develop a consensus on this? I'm about to try cooling/cut-out but would welcome other suggestions. This is for my keezer.
Cheers!
Hey folks,
Please advise if this is not in the right area. We just moved to our first home with a backyard. I've currently got a two tier brew stand that utilizes keggles. Since we have the space in the backyard, it's time to build a brew shed. We are thinking 10x12' would be appropriate...
Another aside... I was under the impression that recirculating the entire mash was a good thing, a constant vorlauf. Though, Bobby's comment leads me to believe it's only to dissipate direct fire heat. Could someone elaborate or point me to a thread on this?
Make sure to taste it first. This was our plan as well, but it had an incredible roastiness without any coffee additions. Almost everyone asked if we had put coffee in the brew.