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7.5Gal with lid, thermometer, valve and gallon markings $50 4 Gal unused aluminum tamale pot $10 3 Gal very lightly used stainless pot $10 25' copper coil with some tubing and I believe a hose attachment $10 Random small items (pitchers, hop spider, glassware, etc) take your pick, $1ea with...

So I've been brewing on the usual coolers and propane fired kettle for awhile and want to make the move to electric for multiple reasons. I've been looking at the options and have a few systems in sight, each with a drawback or two...

I brewed a sour wort berliner that ended up funky, sweet and grainy, and was going to pitch it, but I had a bottle of almanac Farm to Barrel and decided to pitch the dregs and see what happened. The beer had fermented down below 1.010 before pitching the dregs, so there wasn't much left to chew...

I've made 2 batches of this recipe over the last few months and recently opened one of my base (non-fruited) sours from my first batch. It has moved from a very lactic sour, almost like spoiled milk, to now more of a white wine flavor, without much in the way of tartness. I noticed my later...

I'm doing a birthday cruise through SD for my 30th and want to try some new places I'm not familiar with, preferably those with souring or barrel aging programs. So far I've been to: Ballast Point Belching Beaver Stone Iron Fist Rip Current Societe St Archer Pizza Port Alpine Karl...

So in my couple AG batches, I have noticed I need roughly 190 deg water to get my sparge temp in the right range of 165 or so. This seems like a large difference, for one, as my strike water for mashing in is usually only about 10-15 degrees higher into a cold mash tun, and I can hit the 150 or...

So, I did my first all-grain brew day yesterday and now that it's done, I had a few questions... First, my setup: 10 Gal coolers (MLT and HLT) SS False bottom on the MLT I did a batch sparge split into 2 sparges on a Northern Brewer Saison kit with about 10.75 lbs of grain. About 5...

So I did a double barrel clone (OG 1.05) and it's been about 2.5 weeks and it's stuck at 1.02. Should I pitch another vial of yeast (WLP005)? Make a starter and pitch that? If so, how big? I've never had this happen before. I'm pretty surprised, this had a healthy starter, was aerated pretty...