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Quite a bit of wine making equipment I am selling for a friend. $.25/ea TONS of bottles delabeled 750 ml and larger (literally I must have 200) $30 Wine Corker $20 Wine Making Chemicals (potassium metabisulfate and others such as PH adjusters etc there's more than what is shown in the...

looking to buy a false bottom for a keggle. I'm leaning towards a jaybird (norcal) but would look into any type

I'd like top sell this locally since shipping would put it over the top $25 comes with SS nut.

looking to get a false bottom so I can direct fire better without scorching mash. I've currently got a dip tube that Tees off to two bazooka type screens that sit on the bottom of keggle.

well I started to get worried about using my hose I had for rinsing/washing out equipment. I used to use a short 4' hose I bought at the hardware store. I can't remember if it was an RV hose or not & it started to kink so I figured since I've been making a few batches (50+ or so) I should...

Ok well after 3 seasons (fall/winter) of brewing full boil AG batches on the stove I finally took the plunge to get a larger system. This is propane right now but future plans are to make it electric, but before that I want to get into the system with propane and get used to it & get a system...

not mine http://detroit.craigslist.org/mcb/for/3076205497.html the guy said thew pot is 3 gallons

I have some gray dust like material on top of my grains. wonderingwhat the hell it is. anyone ever have this happen? I recently got a new alum kettle and thought it might be from that but I have on oxidized layer on it

make it $75 for anyone from HBT http://detroit.craigslist.org/okl/for/2287109723.html

I've never had this happen to me on a batch before. on the surface it appears as though I have a bit of mold forming. I don't know how long it's been there but I noticed it a few days ago. it doesn't appear as though it's growing too quick. in fACT I haven't seen any growth in the past few...

Well I’ve got 20+ batches under my belt so I thought I’d try to work a fruit beer…..the ubiquitous cherry wheat. Recipe was 4.5# 2-row, 4.5#wheat 1# munich 1 oz williamette 60 min Mashed at 158, double batch sparge I pitched us-05, hydrated, and fermentation was going ~24 hrs later (the...

Well I seem to be confused about something here with lautering. Is the water temp supposed to be <170* or is that supposed to be the grist temp after adding water? I've been doing well with my batches but am having a hard time hitting 170* grist temp and am now begining to think I have...

Can wort be stored and then later boiled to finish off a brew day? I’ve been thinking of a way to save time doing all grain. I came up with mashing and lautering to kettle and then leaving till the next day to boil and continue process. Since the wort will be boiled anyway would there be...

well it's like my 7th or 8th batch that I've bottled. last night in a rush I put sanitizer in the bucket. started srewing on spigot after washing it with sanitizer....and somehow forgot to wash the walls of the bucket down with sanitizer. siphoned off beer from primary. only about half...

well after about 2-3 hrs of searching I still can't seem to find a ferm chamber I thought I saw on here.... it was 2 wood built boxes. one had an air conditioning unit in it for lagers. the other box had a hose like for a dryer attached to it from the first box. the 2cnd box was for ale...

So I did my first all grain over the weekend. I was surprised to find out (IMHO) that it went fine. I’ve searched and read posts that say there is Lactobacillus in the grain (such as when milling). For milling I would just do it in the garage so as to not worry about spreading...

I’ve searched and read several posts on pitching a new batch on top of a trub / slurry that was recently racked. Lots of people are saying to always go with a bigger and/or darker beer. What happens however when you put the SAME beer on top of the slurry? i.e. make two batches of the same...

Well I brewed 2 batches (amber ale and weizenbier BB kits-extract) and they both had a distinct taste and smell to them. I couldn&#8217;t quite pinpoint it at first. It was on the sides of the tongue in the back. The smell was kinda sour. I was thinking I might have had an infection. After...

I recently brewed up an extract Kolsch kit from Northern . Recipe: FERMENTABLES --1 lb Pilsen dry malt extract (60 min) --6 lbs Pilsen malt syrup late addition (15 min) HOPS & FLAVORINGS --1 oz Tradition (60 min) --1 oz Hersbrucker (30 min) YEAST Safale US-05 Ale Yeast...

should there be any difference in headspace when using 16 ounce bottles compared to 12 oz? Palmer's says 3/4" for 12 oz's but with 33% more volume should the head space be compensated? search words 16 ounce