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The package got sold. Danks for everyone's interest. :mug:

I just got an offer for the full package, I'll tell him your interested.

I should note that the 5 gallon pot wouldn't be great for stove top brewing, because the bottom is a little deformed/not perfectly flat. Perfect for an outdoor burner though, which will be included with it.

Hey guys, new years res, not drinking for a year, so I'm selling off a lot of my brewing stuff to make room for my new wood lathe. This includes: $60 each (4) - ball lock 3 gallon keg (2 are missing a keg post but are fundamentally sound otherwise.) $30 - 5 gallon keg (3/4 full with saison...

Definitely my best Saison to date. Not that they're the most difficult beer to make. But that's a good thing.

Man I got to check the radar, Boston's supposed to get about a foot on sunday

This brew has been continually pushed back due to finals for me, but my plan is when it's completely done fermenting is to split it into two three gallon kegs. From there I would add rum to one, bourbon to another, vanilla in both, and pretty much add to taste. Racking on top would only probably...

man thats a great avatar.

Finally kegged this bad boy tonight, midterms and finals pretty much took me out of brewing for a month; still got about a week before I can dedicate a day for brewing... anyways... Took a still sip straight from the tap, quite fine, no cardboard taste to speak of. Wonder if added time on the...

I'm worse at the bar with a friend. Especially the pricey beer bars around boston. I've dropped a 200 bar tab between me and a friend, strictly on beer. And yes I staggered out. I actually just went to a great beer store about 30 or so minutes away from me in acton ma called colonial spirits...

I like the bag method myself doing partial mashes, but for big/all grain bills I lug out the 10 gallon mash cooler. After a while you decide what's worth the extra lugging.

Yeah I got to say I only know just enough about heat sticks, but it seemed like he was only using it has a hot water tun, not to boil wort.

Man I like that a lot, If I had a stainless steel pot I'd do that after a no chill. For some reason, fermenting in aluminum makes me uncomfortable.

If I didn't already have a mash tun and buckets I'd probably jump this. Just thought I'd post. http://boston.craigslist.org/gbs/for/1490393907.html

Spark, you were saying earlier in this thread you like to split the batch cuz some people aren't wild about the bourbon addition. Is there a commercial example of this beer that's like that, with out the bourbon?