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I have 4 of these 1 bbl plastic conical fermenters. They have 2" tri-clover butterfly valves. All stainless steel fittings. All setup and ready to use. $250 each.

I am selling this bottling setup because I have closed my brewery. It wasn't used much so is still in excellent condition. It is located in Mariposa CA. I am asking $6800. A manual counter pressure filling machine for any carbonated beverage, made of 304 stainless steel for champagne, beer, and...

Hello brain trust, Is it possible to bottle from a Sanke keg? I'm trying to keep from buying a Brite tank for my 1 bbl system and just going from fermenter to Sanke keg and then to bottles. Thanks all.

If I lower the amount of 2 Row malt from 19 lbs to 14 lbs on an 11 gallon batch, what (if anything) will that do to the flavor? All the specs are still within style (according to BrewSmith) but the ABV is quite a bit lower.

Brew help. Took a sample of my Boston Red today and the initial smell and taste was that of nail polish remover. Any ideas where that would come from? It's been sitting in the fermenter for 2 months. I split the 11 gallon batch using two 5 gallon buckets and both have the same smell.

Brew help. Took a sample of my Boston Red today and the initial smell and taste was that of nail polish remover. Any ideas where that would come from? It's been sitting in the fermenter for 2 months. Otherwise it's clear and the aftertaste is fine.

I was given a hop plant in a gallon container and was wondering if it was too late to transplant it into a larger container? Looks like the frost risk is very low now. It has about a foot or more of bine growth on it. Thanks.

Anyone else have this problem? I bought a 10 gallon Blichmann MLT with the false bottom and after a couple of batches I've noticed that the bottom of the kettle is warped and stained with burnt grain/flour. Will the warped bottom be a problem and how did you clean off the blackness? I have...

Has anyone taken a corney keg and filled it with regular red or white wine and then force carbed it like you would a beer? My brother and I are thinking of doing this as an experiment and wanted to see if anyone has tried it before we commit 5 gallons of wine. Thanks.

My into the boiler efficiency jumped from 66% the week before to 91% this weekend. The difference was I used a Phil Mill to crush my grains. I was using a 3 roller grain mill that had very fine knurls on the rollers and it took forever to grind grain at a tight setting. A friend gave me his Phil...

I brewed up this recipe and when all was said and done the resulting beer lacks flavor. No off flavors or anything just bland. Here's the recipe I created: 5.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 1.00 lb Caramel/Crystal Malt - 30L (40.0 SRM) Grain 0.50 lb Caramel/Crystal Malt - 60L...

I have one keg that seems to put out nothing but foam. I've replaced all the O-rings and double checked it for leaks. It holds pressure fine. I've tried running it a 2 psi and 12 psi and it basically doesn't flow at 2 psi. Keg is full :D. I bottled another keg with no problems at all so it's...

The false bottom in my 15 gallon kettle requires 2.5 gallons of water to reach it. How does this affect the water to grain ratio? Should I calculate using 1.5 - 2 qt/lb as usual and then add 2.5 gallons so I know the grain will be covered? Should I bend the legs of the false bottom so it rests...

Where does the BeerSmith program store Recipe folders that I create? I'd like to back up all the recipes I've created but can't find the folders. They aren't in the main Beer Smith folder.

This was given to me and I know it needs to be cleaned up but it's also big for standard 10 gallon batches, so, here's my thinking. I (a) patch the hole and use the whole thing or (b) cut it in half and make a pre chiller out of one half and use the other half for my IC. Here is the unit...

I have 10 gallons of Red Ale sitting in my heated fermentation room and now that the airlock activity has died down or ceased I was thinking about turning off the heater and letting the fermenters slowly drop down to an ambient 50 degrees or so. It's been 1 week in primary and although I haven't...

My cold room is fine for Lagers right now but I need to warm it up. It seems to be holding at 62 degrees but it's going to get colder as winter comes upon us. Any suggestions for warming up a cold room and stabilizing the temperature?

Realistically, how long can grain and hop pellets be kept in the freezer before they are too old to use anymore?

Anyone know of a good PC-VISTA compatible software program that can track the quantity of beer and the taxes to be paid on it? Something that isn't outrageously priced and geared towards someone just starting as a pro? Thanks.

Going pro soon so I'm building a simple 10 X 22 building to be the Brew Hause. It will have a 4 X 9 cold room in the back for fermentation and storage. I'll also have my 4 tap (for now, max is 8) keezer in there as well as other pieces pertaining to the brew process. I'll have a 3 tier...