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I am retiring from homebrewing to waste more money on my other hobby, boating. Here is what is for sale: 8 kegs $50 each, Take all 8 for $350 Kegerator with twin faucets, CO2 Cylinder, dual regulator $350 Motorized Grain Mill. 2-Roller Monster Mill and Hopper. $175...

Turnkey Home Brewery, consisting of: 12 gallon brewery with converted keg boil pot and HERMS mash temperature control system High Temperature March Pump and copper pipe system eliminates switching around hoses while brewing Counterflow Chiller makes for quick cooldown at end of brew Twin...

I was looking thru this past fall's Zymurgy and I came across an article which basically documented a cider brewing contest evaluating the results of different yeasts, the winner of which was WLP002/Engish Ale Yeast. Although my fall cider making was finished, I was intrigued and I figured I...

How much tannin are people adding to their meads? I've been adding 1/2 tsp to 5 gallons and am thinking about increasing. I'm looking to add a little more complexity without too much astringency. What is the collective minf doing?

Does anybody know if the new tap-a-draft taps fit the old blue bottles? Google has not revealed the answer. I have a set of old style taps and bottles, and I'd like to upgrade incrementally if possible. Thanks for the info.

I'm thinking of racking my cider onto raw apples after fermentation is complete. Theoretically to enhance aroma and taste. Has anyone ever done this? How did it come out?

Hey, I am making a 5-gal strawberry wine using sugar as the main fermentable. It was going to be a melomel until I decided I'd save the $70 worth of honey for my upcoming bochet. I popped the smack pack I headed out to pick out the honey. So my question is this: Do I use the 4632 and...

So do you use American Standard or Metric in your measurements? How far do you take it? Obviously this thread is of interest to American brewers more than International folks. Do you use ounces or grams? Pounds or kiligrams? The answers are probably easy. Taking it a bir further: do you use...

I accidentally purchase 3 vials of fermcap instead of one in an online order. Anybody have any idea how long these can last unopened and refrigerated? Can they be stored in a deep freeze without exploding?

I'm going to make a strawberry mead using a steam juicer. I have a couple of questions: 1/ What kind of gravity range should I expect? I realize that the gravity will probably be reduced the longer I steam a batch, but what ranges are people seeing? 2/ What level of tannin extraction...

Over the past couple of brewing session I have run into a problem during sparging, where some grain has made it down into my pump before the grain bed set, clogging the March pump and creating a general PITA. I want to add an inline strainer to deal with this problem. I have narrowed things...

I am planning a Pina Colada mead. I'm trying to the main fermentable sugar. I'm contemplating honey or coconut sugar. Has anybody fermented coconut sugar? How did it work out? What would you repeat or change?

I am making a raspberry melomel and ran into a sulphur (rotten egg) smell about 1 day into fermentation. I'm using Pasteur Champage Yeast. OG was 55. (I'm planning on stepping this up to an effective OG of around 120). When I discovered the problem, I added plenty of yeast nutrient and yeast...

I have been making my country fruit wines using either honey or cane sugar as a supplementary source of fermentable sugars. Has anybody had any luck with other sugars? I feel like I'm in a rut and would like to try something else.

I'm making two melomel's this week, one cranberry and the other raspberry. I'm wondering if anybody has used cider yeasts (specifically wyeast 4766) in their melomels? And what were the results? I've use it in ciders and cysers with good results. I like how it brings out the fruit...

I'm coming back from an 8 year break. Interesting to see how much I've remembered and how much I've forgotten. When I was getting my equipment down from the attic there were a couple of items that took me a few days of head-scratching to remember what they did. I kicked off a mead 2 weeks...

I'm planning on aging an IPA I'm brewing for 9-12 months. Ideally it'll age in a cornie and I'll add the hops before I seal the keg. Any problem with letting hops sit in the bottom of a keg for a year? Alternatively I'll age the IPA in a carboy and dry hop when I'm ready to serve it.

Homebrewers, I have a couple of fermentap dial/bimetal thermometers that I want to calibrate. There is something that should be a setscrew on the side. However the inside of the head is smooth, so I can't turn it with an allen/torx/whatever. This is by design, not because anything has...

Anybody ever use vinegar for sanitation? I've never heard of it. It's a common household sanitizer. I'm wondering if it has any value in home winemaking and homebrewing. I guess a big part of the answer has to do with how much of the vinegar-producing bad guys remain. Just wondering...