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This is the 6.5 ga 120V Anvil Foundry with recirculation pump along with the Anvil 4 ga fermenter, and a few extras, including hop screens for the kettle and fermenter, a hop scale, and a hydrometer. Everything you need to brew besides bottling or kegging equipment. Pickup in Boulder CO. $300 OBO.

This is the 6.5 ga 120V Anvil Foundry with recirculation pump along with the Anvil 4 ga fermenter, and a few extras, including hop screens for the kettle and fermenter, a hop scale, and a hydrometer. Everything you need to brew besides bottling or kegging equipment. Pickup in Boulder CO. $400...

Hi, I'm moving next month and I won't have room for my system at my new place. It's a turnkey 2 vessel propane system using mostly Blichmann parts that's easily expandable to 3 vessel with another kettle and burner and a bigger table. I've also got some assorted items like kegs and...

I brewed a barleywine a couple days ago with OG @ 1.100 and pitched one package of Wyeast Scottish Ale and one package of Wyeast London ESB (the first for attenuation, the latter because I like the flavor profile) at 70 degrees with 68 degrees ambient temp. The fermentation looked normal...

I've read a good number of cranberry beer threads (most of them wheat beers or stouts) which described the results as mediocre at best. I love cranberries, so I decided to give it a go anyway, and the results are great! For you fellow Michiganders, the name is a tongue-in-cheek reference to...

Hi all, I thought I would post the results of an interesting experiment I tried recently. I decided to make an ESB without any caramel malt and get the usual color and caramel flavors entirely from kettle caramelization using an extra long boil. In my first attempt I made the following...

I have an unusual beer in the clearing tank right now - a cranberry ale. It sat on fresh cranberries for two weeks and now I'm clearing it to keg. Unfortunately the clearing process isn't going so well. After gelatin and a couple days at 34F, it developed a weird two-toned appearance, and a...

I've heard that steeping the dark grains in porter and stout recipes rather than mashing generally results in a smoother, less harsh flavor than adding the dark grains to the mash. (This seems to be my experience - my extract porters and stouts made with steeped dark grains and amber extract...

I made this for a party and one of the attendees actually commissioned me to make ten more gallons of it for another party. Great stuff! Grain Bill: 8 lbs. Belgian Pale Malt 1 lbs. Aromatic Malt 1 lbs. Golden Naked Oats Mash @ 148 for 1 hour. Hops: .5 oz. Pacific Jade...

I have a 1.060 OG (down to 1.006!) saison with 3711 that is about ready to be kegged. It spent two weeks in the primary, starting at 68F and ramping up to 80F, then I cold crashed to 35 (still in the primary) and it's been lagering at that temp for the last two or three weeks. I'm thinking...

I brewed the following Roggen recipe two days ago: 4 lbs. Munich Malt 6 lbs. Rye Malt 1 lbs. Caramunich II 1 oz. Tettnang @ 60 mins Wyeast 3068 Weihenstephan Weizen I know that this yeast tends to put off some sulfur, but the odor coming out of the blow-off tube is pure sewer...

It can be done! Inspired by the "Giant Ale of Cerne Abbas" recipe in Radical Brewing I decided to make a simple brown ale with a grain bill of half pale malt and half amber malt. The results are far better than I was expecting - this beer got outstanding marks at a blind tasting some friends...

I wanted to make a dry, drinkable, moderately high abv, blood red beer for Halloween, and this is what I came up with. It does not taste remotely like any other beer I have ever had, but is absolutely spectacular. The high IBUs suggest Belgian red IPA, but it's so smooth that it's entirely...

I have been trying to think of a way to use a larger size (7.5 or 10 gallon) corny keg as a mash tun without altering it. The trouble is that it's obviously impossible to put a false bottom or manifold into a corny without cutting the top off. I'm wondering if leaving the dip tube in and...

I just finished a keg of my Fuller's clone that is really close to the bottled version. Since it comes up every once in a while, I thought I would share the recipe. Fuller's ESB Clone 5 gallon batch, 60 minute boil Fermentables: 9 lbs. Maris Otter (I use Warminster's or Crisp's) 1...

It's just about cherry season here in Michigan, and as soon as they hit the farmer's market I want to brew a cherry bock. I'm probably going to use 100% Vienna malt, but I'm not sure how much cherry to use (how much sugar do they contribute?) or what OG I should shoot for. I want the final...

I've been thinking about brewing a high-octane lawnmower beer to celebrate the arrival of warm weather. Based on what I've got on hand, I'm thinking 10 pounds of 2-row, 5 pounds of flaked maize, maybe a pound of Vienna, throw in enough UK hops (I've got EKGs and First Golds) to hit 25-30 IBUs...

I ran out of everything but Munich malt, and this was the result. This is the simplest, and by all accounts, one of the most delicious brews I've made. Proof that a recipe doesn't have to be complicated to be great! Belgian Amber Strong Ale 5 gallon batch, 60 minute boil Fermentables...

I've been brewing for couple years now, and I have found homebrewtalk to be an invaluable resource whenever I've had questions. I recently tasted my first really outstanding brew, so I thought I would join the ranks and share the recipe: Baltic Rye Porter (Extract) 5 gallon batch, 60 minute...