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$25. I can meet ya in Bothell or Seattle.

This stainless fermenter with temp control made a HUGE difference in the quality of my beers. Its super easy to bottle from, keeps the trub down in the conical base, and has also eliminated infections. There is a reason pro brewers use this setup for test batches! $400 new + shipping. I’m...

In my opinion- this is the way to do all-grain. easy and really comes out better than the BIAB setup. It basically takes everything you would get in a huge brew tower and makes it apartment-size. Looking for someone in the NYC area, as this is going to be pricey if shipped. I’m including a...

I love this little thing! It lets you know exactly what your beer is doing, and it’s so much fun to watch! It eliminated stuck fermentations for me, and let me know when to d-rest (my lagers came out awesome after I got this). $135 new, I’m selling for $100...

Colt strong bench capper. This thing is solid! $55 new. I’m selling for $35. https://www.morebeer.com/products/colt-strong-high-pressure-bench-bottle-capper.html?gclid=EAIaIQobChMIrOX61d-F9wIVE4vICh1Ztgm-EAQYBiABEgL0j_D_BwE I’m selling my brew stuff cause I’m moving to the west coast and...

Got this O2 kit for my high-gravity brews, but have started using it on all my brews. It really smoothes out the fermentation, helps prevent stuck fermentations, and cuts down on the higher alcholols. Happy yeast=better beer. $70 new, I’m selling for $50, and throwing in 2 free bottles of 02...

Selling my awesome kegging system. Looking for someone in the NYC area, as shipping would be impracticalThis is a sweet little space-friendly setup I figured out to fit my apartment. It includes: 3 gallon keg Regulator 5lb co2 tank A stainless “beer gun” A mini fridge that fits it all inside...

Noticed the OP ages this at 50F after a couple of weeks. Wondering if that’s too cold? I’m planning to let it sit in the primary for 3 weeks to clean up, then age in a keg with O2 purged out. I’m thinking more like “cellar” temp of 58-60, rather than 50F. What temp do you guys usually shoot for?

So, I pitched both. The Wyeast 1214 smack packs didn’t swell (popped them 24 hours before), so I’m doubting they are contributing much. Probably just food for the “Abbaye” yeast. In any case, the beer is 24 hours in and already dropped 6 gravity points, so something is working 😁

Brewing a Belgian quad. LHBS had 2 packs of Wyeast 1214, but they were both 3 days past expiration. They gave me the yeast for free along with a pack of dry Lalbrew“abayye” yeast. Nice guys.. told me to pitch both the liquid and the dry so I have enough cells ( no time for a starter, brewing in...

Using distilled, the lowest I can get the mash PH is 5.58 with a reasonable amount of salts. Has anyone used lactic acid with this recepie? I use it often with saisons, but I’m a little afraid it may add a tangy flavor here, which would not go well with a plummy, malty beer..

So, I have a keg in the fridge on my back porch, and my grill is on the front porch… If I move my keg to the front porch and pop it in a cooler, how long should I wait for the sludge to re-settle so I can serve relotovly clear beer? I keg from primary and don’t use gelatin.

I use a mash-n-boil for 2.5 gallon batches. Usually start with 4 to 4.5 gallons H2O, as I don’t sparge. With 120V, 4.5 gallons takes about 45 min to heat up to 160 for mash-in (on half-power/7.5 amps). Heating from mash-out to full boil takes about 30 min (with 15 amps). I find these wait...

Ok- back to the original topic. So it looks like I’ll be ready for a d-rest tomorrow, meaning I’ll probably hit FG in a week or less. I like to leave my beers in the primary for 3 weeks to clean up, but I’m not sure about leaving a lager at 65 degrees for 2 weeks. What do you guys think- does a...

Or, I guess I should say -I like some mass produced pilsners, and very much do not like others. It would be interesting to see if adjuncts are what makes the difference, or if it’s process, or just sentiment.,.

That sounds like a fun experiment- I’d be interested to see how it goes. I personally like mass-produced pilsners (like carsburg or even PBR) better than most pilsners from home brewers or microbreweries. I can’t say that’s true for any other style, just pilsners. Perhaps it’s the adjuncts...

Good info. Sounds like you are using the same temperature, and getting similar results when you pitch on a yeast cake. It could be that mine is going so fast because I’m pitching 2 packs in 3 gallons - so triple your pitch rate.

Hmm, sounds like slow and steady at 50, or super-quick at 65. Good to know I have quite a range with this yeast. Sounds like I can go a little cooler next time, but it’ll still likely be pretty clean this time. honestly, why do they put temperature recommendations on yeast, anyway?

Do you guys usually get a quick fermentation with S-189? It started within a few hours, and is now at about 30 percent attenuation after 48 hrs. Way different than my experience with other lager yeasts. Its a 3 gallon batch of 1.052 OG Vienna Lager. I hydrated 2 packs in 65 degree water, then...

HB Ommegang Hennipen clone while I’m brewing up a Vienna lager. Good gosh, this is delicious!! I think I finally nailed this recipe!