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Local pickup only. I've got 2x24 packs of New Glarus Spotted Cow bottles (emptied and cleaned) for sale. Comes in original case/6 pack holders. Still have labels on bottles. Rinsed thoroughly after opening. $10 takes all (48 bottles and cases)

I’ve got everything you need to start brewing right away, all grain as well! I live in the suburbs north of Chicago, local pickup only. All equipment is no more than a year or two old and well kept. Equipment 10 gallon igloo round cooler converted to mash tun. Oak mash tun paddle...

i harvested some 3068 from a previous batch, made a starter last night and not seeing any activity from it. Took a little out and it tastes sweet. Ive got a packet of nottingham in the fridge as backup (have london ale and irish ale in jars but would rather make starters from those. So here i...

I'm brewing an English IPA this week that has around 14# of grain. I'm looking for a pre-boil volume of 7 gallons. I punched in my numbers to http://www.brewheads.com/batch.php and it looks like my strike volume is 4.38 gallons and sparge is 4.17. Usually I have around a one gallon "mash out"...

I'm looking to have a relatively low abv apfelwein (or would it be a cider) as one of my house specialties. The idea though is to have something I can pump out in a short amount of time, maybe 6 weeks. I've got several 5 gallon food grade buckets, I was thinking of dumping 4.5 gallons of apple...

I've tried whirlpooling but still end up with a huge amount of wasted wort. I don't use a hop bag- just throw them right in the kettle, so I know a good portion of the gunk is hop debris. Regardless, I've been siphoning and ending up with low final volumes. Is it detrimental to add hot/cold...

From "Brewing Classic Styles" the Irish Red recipe calls for British Pale malt as the base malt. Would substituting that for Rahr 2-row make a huge difference in taste? Side note: I've recently started brewing all-grain and have only used Rahr 2-row, I like the cost of it and am considering...

I will be doing my first AG batch this weekend- John Palmer suggests stirring extract partial boils to prevent from scorching... Is this an issue with all grain or do I not even bother stirring from once I've collected my wort from the mash tun to cooling? Reason I ask is it's not noted in How...

Searching for ways to get rid of “extract twang” and lower the color of the end product without having to purchase any new equipment I thought why not just do a partial mash on the extract then add the remainder at flameout? For example, I’ve got a simple cream ale I’m doing this weekend- I’ve...