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Got it back from powder coat and got the burners and hoses done.

10 Gallon Staggered 3 tier HERMS (Heat Exchanger Recirculating Mash) brewing system. Includes: 14+ Gallon stainless HLT (hot liquor tank) with 50' stainless HERMS coil mounted inside and sight glass. 14+ Gallon stainless mash tun with false bottom and Blichman auto sparge 14+ Gallon...

Just wanted to make sure I wasnt asking to much for my stuff. http://salem.craigslist.org/for/3396376740.html

Style: American IPA TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 11.00 gal Boil Size: 13.02 gal Estimated OG: 1.072 SG Estimated Color: 9.9 SRM Estimated IBU: 99.2 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes...

It a pretty specific size, but morebeer.com has the false bottoms that they used when they sold the 14gal Italian kettles on clearance. It measure 14" 15/16, which was perfect for me because thats what I use so I got one for my boil kettle. Can't beat $45 for a false bottom with legs and a...

I currently have a this thermometer in my brew pot. http://morebeer.com/view_product/18690/102228/Dial_Thermometer_3_Face_x_6_Probe I would like to trade for one with a 3" probe

http://www.usplastic.com/catalog/item.aspx?itemid=23235&catid=569 Anybody have any thoughts

I have just recently acquired a 10g HERMS system that is about 90% complete. The question I have is the thermo-couplers are just above the valve on the 15g mash tun, is there going to be any issue wih temperature differences since the returing hot wort will come in at the top of the mash?

I've got a belgian wit in my fermenter that is fermenting extremely slow its had a krausen on it for about 2 weeks now with what appears to be active fermentation still happening. It's need to be done in time for a party I'm having on the 11th. I didnt have time to do a starter so I pitched the...

Anybody thought of or is using one of these to keep their temps up during the winter. http://www.ezhydroshop.com/products/Seedling-Heat-Mat-48%22-x-20%22-%252d-107W----.html

Check out this garbage From the Statesman Journal: BEND — The Oregon Liquor Control Commission’s new interpretation of an old law is placing restrictions on homemade beer and wine. It effectively bans judged competitions and home-brewing club tasting nights. At issue is a statute that...

Just wanted to give a shout out the CHI Company for having what I needed to get my really old Firestone 2gal kegs back inservice. Can't wait to load them up. Thanks Guys

I am going to brew a porter tomorrow and was wondering about increasing the gravity. Would it make it a stout ten instead of a porter and what would be the best way to up the gravity. Here is my recipe. Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size...

Anybody have any contacts over at Beersmith? I paid for my key this am and haven't received it yet and I'm doing 2 batchs tomorrow and need to do some entries. Thanks:mug:

So on 3/14 I brewed a Belgian Wit with an OG of 1052, and it is still showing signs of active fermentation, I tested the G today and its 1028, any thoughts as to why its going so slow. Temp has been right around 67F

Wouldn't take much work. http://eugene.craigslist.org/bfs/1643050244.html

Is it acceptable to give them a quick whip in the food processor instead of crushing by hand.:mug:

I have a base for a fruit beer in primary and I am going to add 4lbs of marionberry to the secondary. Do I need to steep them or can I thaw them out and throw them right in?

For conditioning in the Keg Do I need to pressurize the keg? Do I keep the keep the keg in my fermenting room (AKA Spare Bedroom)? Is it any different than conditioning in a carboy? I have more of them than kegs. Increase my knowledge people.

Check it out http://salem.craigslist.org/bfs/1615985881.html