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We made some award-winning brews over the years with this all-grain barn brew setup. Sadly, I need to make space and it all must go. You can purchase it all for a flat $400 or pick and choose equipment you want to buy. Includes, but not limited to: Converted temp-controlled kegerator with...

Variety pack of Blichmann gun, regulator (3-stage), co2 tank, hoses, capper, fast rack, decon stuff, etc. $50 must go. Jacksonville Fl or Asheville NC area only. Cheers!

Anybody have an AG recipe for 5.5-6.5 ga of Founders Dissenter IPL?

My kegerator is dial-controlled and likes to freeze on warmest setting (working on that solution now). Was bottling with a beer gun the other day and did not realize the keg was semi- frozen. I got about 20 beers bottled and the liquid ran dry (so I thought). I had been drinking from this keg...

I have a tastey SN Celebration Ale clone in "secondary", aka the keg. The carb is spot on and beer is good but I transferred a good amount of yeast cake etc. into keg on accident and it just hasn't cleared up very well despite irish moss during boil and cold crash. Looks hazey with good amount...

Just racked from my primary fermenter and noticed a layer of yeast cake at bottom of my blowoff jar on receiving end of blowoff tube. Apparently, I had quite the violent fermentation going on with 2 packs of Nottingham (Danstar #-) [23.66 ml]. Very active stuff- I just rehydrated before...

So I have (3) 22 oz bombers left of a tastey big Rye IPA that has reached its prime. I wanted to enter this batch into a local competition, not in hopes of winning anything, but for good solid feedback and the chance to experience the competition atmosphere and taste some other kind beer during...

Had an extreme all grain brew session in Hendersonville NC a few days ago in my unheated barn brewery. It was 3 degrees outside. Not sure what the RH was, but the air was abnormally dry. I planned on a 6.5 gallon batch, so used 6.5 gallons of sparge water. After a 90 minute boil, I only had...

As I was stuffing some lovely leafy hops into a bag to drop into the fermentor this weekend, I wondered how and why this introduction of plant matter doesn't present a risk of introducing bacteria/wild yeast to a fermenting brew. Everyone's always careful not to introduce any foregin material...

I classify myself as a newbie (~5 AG batches so far) but am learning quickly thx to the sawheet advice on this forum. I am brewing a late season Ofest (faux lager) and it has been in cool ferment (58F) for 35 days or so. How does this sound for a carb/cold crash schedule: 1. Rack to keg...

Force carbed my ESB 18 hours ago and let it sit at 37F. It has slight bubbles but goes flat quick and is not enjoyable when flowing through keg at 8 PSI. Should I force carb at 30 PSI again? Or just crank PSI to 11 and let sit for a few hours and try again? Any suggestions? Thx much!

I missed the addition of Irish Moss during last 15 minutes of boil on my ESB. When I think of a good ESB, I think of a nice clear amber look without a lot of mealiness. Halfway through ferment now. Anything I could do at kegging or bottling (using Blichmann beer gun) to improve clarity?

Anyone ever have problems getting a little plate chiller to start siphoning? Gets me every time. Is it clogged or not enough height on the keggle to gravity drain?

My weird travel schedule only allows for a 30-35 day ferment for my next batch. Then straight to keg. Any thoughts on a recipe for this sort of extended ferment (@ 60-65F)? An ESB or O-fest perhaps?