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Made my first batch of JAOM on 10/23/14, following the recipe for one gallon found on this site. I used about half a packet of Fleischmans Rapid Rise yeast. It's been sitting in my basement at 55 - 60 degrees. Just took a hydrometer reading, 1.032. Seems high for this long, since the recipe...

4 tap keg cooler in Fedral Hill. I wish I could! http://baltimore.craigslist.org/app/2952347772.html

Got to work at 7:00 this morning. Sign on the door: "Building Closed due to electrical fire. Emergency and essential personnel only." Ain't it funny how unimportant your job becomes at that moment? Woo Hoo, Brewday!

Don't know what these things usually run, but it seemed reasonable to me. http://baltimore.craigslist.org/for/2168731094.html (10) 53 gallon whiskey barrels $40 each

http://york.craigslist.org/for/2125894571.html He claims about 80 kegs at $10 each :cross:

I know this is a pretty open-ended question, but what grains should I keep on hand? I've got the base grains covered, I'm looking for info on crystals, specialty, etc. I just recently got a mill and want to start building a stock of grains to have to brew on a whim. I like to do an ESB...

Please educate me. It is my understanding that mashing at a higher temp results in less starch being converted to fermentable sugar. However, when you do an iodine test, you are checking for completed conversion. If all the starches are not converted, how does the iodine test show no more...

I'm hoping to brew an ESB this weekend, using WLP007, estimated OG 1.05. The only DME I have on hand is wheat. Can I use that to make a 1 Liter starter, or will that have nasty effects on the yeast for my ESB?

I am going to brew the raspberry wheat found here. equal parts belgian pilsner and malted wheat, plus some flaked rye. Should I do a protein rest? I'm thinking around 120 - 125 for 15-20 minutes, then raise the temp to 150 - 155 for the rest of the hour. Does this sound right, or is it not...

I brewed a robust porter last Saturday. Planned on 65% eff, but got 75%. Ended up with OG of 1.07. I had a very aggressive fermentation with my first blowoff. Have not taken a SG yet. Should I leave it in the primary for a longer period of time than the usual 2 - 3 weeks? Secondary? Or...

Craigs List - Baltimore Keggle $115. http://baltimore.craigslist.org/for/1559153175.html

I brewed my first AG on 11/28, It was also my first stout (chocolate oatmeal). I had active fermentation for a couple days. Continuous airlock bubbling. Fermenting in the low 60's. OG was 1.076, Estimated FG 1.019. I took a hydro reading last night, 1.020. However, there was what appeared...

Is there an advantage to using a mash paddle instead of a spoon? Would one work better for stirring the mash or boiling wort? I realize there's a "cool factor" involved, and I'm certainly not against that, I just want to know if I should make a paddle or not.

I did my first AG over the weekend. When the wort first came to a boil, it foamed up a lot, near the top of my 10 gallon pot. (6.5 gallons in the boil). I misted with water to avoid boilover, and after a couple minutes, the wort went to a nice, vigorous boil. Periodically throughout the 60...

I jumped in over the weekend. I brewed an AG version of CheshreCat's Double Chocolate Stout. :D Had a bunch of firsts: first AG, first time using my homemade cooler MLT, first time using my homemade IC with prechiller, first full-boil, first use of my propane burner and 10 gallon kettle...

I've done a couple extract batches and 4 PMs (stovetop). I think I'm ready to go AG now. I have my propane burner, 10 gallon brewpot, cooler MLT, and materials to build an IC with pre-chiller. Any other equipment I need? Also, I'm trying to decide what to brew. I'd like to do a...

Amazon has the Bayou Classic SQ-14 burner for sale for $50 with free shipping. Just ordered mine! :ban::ban:

I have an old 5 gallon glass carboy sitting around the house. I think it was originally a water bottle. I would like to use it as a secondary. I think I can clean it up pretty well with oxyclean and a brush. Having read a bunch of the posts regarding glass carboys breaking, etc, how can...

My Irish Red has been in primary for 19 days. Nottingham yeast. It took about 3-4 days to begin active fermentation, but the gravity has now settled at 1.014 for the past 3 days. I'm ready to bottle this weekend, but there are still yeast colonies floating on the surface. I have no way to...

I know a lot of people use rectangular 48 qt coolers for MLTs, for 10 gallon batches. Is this size cooler good for 5 gallon batches as well, or will the grain bed be too shallow for effective filtering? Thanks