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Sold.

Selling a few brewing books, $40 for the lot. Located in Seattle, WA, but willing to ship at buyer's expense. Paypal or Venmo only. Homebrewer's Answer Book by Ashton Lewis American Sour Beers by Michael Tonsmeire Water by John Palmer & Colin Kaminski Yeast by Chris White & Jamil Zainasheff...

That's my normal keg cleaning procedure, actually, but I appreciate the advice anyway. Was mainly wondering if I should clean the Perlick faucet*–*haven't do so since installing it about a year ago...

The last beer I kegged (a couple of weeks ago) was a hoppy red ale. Recently it rapidly lost hop character and developed somewhat vegetal taste, which makes me think that it picked up some form of contamination along the way. I'd like to put another beer on, but I want to make sure that the...

I had someone local show up with cash in hand and I sold the kettle to him. Sorry, guys.

Hey guys, I'm away on a trip until Sunday. I'll weigh the kettle when I get back and will estimate the shipping and packaging for it (UPS and USPS).

San Francisco. Which shipping method - UPS/Fedex or USPS?

I'm selling my 10 gallon Megapot kettle. It has a ball valve with 1/2" barb and a Blichmann thermometer. This is the description of it on Northern Brewer: http://www.northernbrewer.com/shop/megapot-with-ball-valve-brewmometer.html Served me well for a couple of years and is still in very good...

Here you go. Ignore the blurry stuff upfront, that's just condensation on the inside of the carboy.

Fair enough, but has anyone else experienced these white patches on their beer?

I'm using the WLP 670 yeast to ferment a saison. After a couple of weeks of fermentation, I'm noticing white patches on the surface, leading me to think that it's the early stages of the pellicle. I've heard that with this yeast blend, you can bottle after about 6 weeks - does it matter if the...

Actually, they charged me $20 for 5lb and I had to wait 3-4 days. Praxis in Bayview exchanged my cylinder for a full new cylinder for $22, no wait.

Count me in!

Anyone have a recipe for Sixpoint Righteous Rye ale? Big fan of that beer, but cannot get it here in California.

I kegged a winter saison yesterday, but before racking the beer in, I added a vanilla-cinnamon-clove extract I made using those spices and vodka. I was going for noticeable, but not pronounced taste, so I calculated exactly how much extract I needed by adding extract in 0.1 ml increments to 1 oz...

My OG was 1.070, so you're saying it's chewed through 40-50 gravity points in 48 hours? I have a fermwrap around it, and have already started bumping up the temp. As for swirling, I'll try that, but I'm concerned about the CO2 coming out of solution and foaming out through the airlock.

I brewed a saison on Sunday and pitched 1.3L of active starter of WLP565 from the stir plate. I kept the temp at 68-69°F and now I'm ready to start increasing it. However, I noticed that there is already a yeast cake at the bottom of the fermenter, and while there some krausen, the fermentation...

Skyforger, thanks for the explanation. I'm trying to adapt this recipe and since it calls for dark candy sugar, I wanted to know what I could replace it with reasonably well. It doesn't sound like dark candi syrup is the right thing, so I'm open to suggestions. Piloncillo or jaggery sugar? Or...

I found a recipe that calls for dark candi sugar, but I've heard that it's a pain to get it to dissolve during boil, plus I already have some nice D2 syrup from darkcandi.com. How close is dark candi sugar and syrup in taste, aroma, etc? Can I substitute sugar for syrup and if so, in what...

goat_power, That's a good idea, I'll try that.