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I found a 10.5L pyrex vacuum desiccator with all parts in perfect condition. I cleaned the hell out of it cause i didnt know what it was used for preveously. Can this be used as a small batch fermenter, and does anyone think it may not be safe?

I found a 10.5L pyrex vacuum desiccator with all parts in perfect condition. I cleaned the hell out of it cause i didnt know what it was used for preveously. Can this be used as a small batch fermenter, and does anyone think it may not be safe?

http://washingtondc.craigslist.org/nva/zip/3044442898.html

http://washingtondc.craigslist.org/nva/zip/3044442898.html

Free Refridgerator free comercial frig/ display case

i am making a single tier system and i normally do 5 gallon batches, but would like to try 10 gallon batches. I have a damaged keg at my disposal. If i convert it to a keggle could i brew 10 gallon batches with my 60,000 btu burner and 5 gallon batches in the keggle?

what does wa cup of milled grain weigh. i dont have a scale and could use an estimation

I am still looking for ideas for a DFH wide world stout recipe. any ideas on where to start?

I am looking for ideas for a DFH wide world stout recipe

could be usefull to someone http://washingtondc.craigslist.org/nva/zip/781502664.html

I have 8 lbs of am 2 row, 2 lbs of chocolate malt and 1 pound of light chocolate malt and I was planning on brewing a stout. I see many stouts recipes with with oats in them, can I assume that these oats can be purchased at my local grocery store, if so witch ones there are so many varieties.

last week I bottled a batch that went from OG 1.074 to an FG of 1.020. My concern is that with the weather here my whole house is almost 80 DEGREES. Will this pose a problem?

I'm brewing a wheat beer tomorrow and the recipe called for citrus zest and rice hull when should these ingredients go into the process.

what are all these acronyms such as SWMBO. some are obvious, some I just don't get and its driving me nuts

I am bringing 5 gal batch to a weekend event late this summer and would like to make something interesting that a wide range of pallets might appreciate. I was thinking an ale that has a subtle mint in the back. How much and how would I best accomplish this?

Ive gone with recipes that call for 6 lbs. of grains and 3 oz of hops for a 5 Gal batch. Would the low amount of grains allow the hops to be overpowering?

I like the flavor of olive brine added to a "dirty" martini or bloody mary would it work in beer, and how would it best be done?