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UPDATE: This post is pending sale as of 22 SEP 20. I will delete this post/thread once the sale is completed. Greetings, all! I have for sale the following elements of a 10 gallon All-Grain brewing system that I will not have space for at my next duty station. My loss is your...

Fellow brewers, I have a WLP 013 yeast cake from a spiced brown ale (OG 1.050). I plan on pitching a "big" stout on it. My question(s): 1: Speaking OG, how small is too small (1.060?) and how big is too big (1.150!?!?) 2: How would you scale a standard BJCP recipe to a...

Brewers, Bottom line: I plan to put apple juice on a yeast cake, and I have three questions, regarding: pectic enzyme, juice OG, and yeast nutrition. I have a 1.050 OG spiced brown ale on its third day in primary. The WLP 013 (London Ale) fermented very violently (half of a 5L [1.035]...

Fellow Brewers, Bottom Line Up Front: Here is a CPVC Manifold design option that I have not found anywhere else for a frequently used cooler for mash tuns: the Coleman 70 Quart Extreme Cooler. (Purchased Online [LHBS does not stock them] for approximately ~$40.00) First, this manifold...

So, on 10 DEC 11, I started my first cider attempt. I obtained 10 Gallons of Mott's pasteurized apple juice (in the gallon jugs), and I had 6 lbs. of Light LME on hand, as well as 2 x 11g Notingham packets. I heated 3 Gallons of the juice to 120 deg. F, and added the 6 lbs LME to the mix...

For academic/curiousity's sake: I am going to make a 11 gallon batch of 1.048 OG beer. Simple, right? I am going to make a starter, which will have to be split between two 6.5 gal. carboys/fermenters. Which is best? I have 260 grams DME and a single Whitelabs vial of WLP002. 4 liters...

Fellow Brewers, I am currently located in Germany, and because I cannot get a *True* porter here, I endeavor to brew one (Kostritzer isn't bad at all, but I want a REAL porter, not a Schwartzbier). I discovered that, in Germany, not all of the components that would constitute a...

All, 10 gal. Grain bill: (all German Weyermann malts): 8.8 Lbs. (4 kg) Munich malt 8.8 Lbs. (4 kg) Wheat malt, Dark 4.4 Lbs. (2 kg) Rye malt (for a zesty, rye 'zing', but also may provide enzymatic help... question below...) 2.2 Lbs. (1 kg) Caramel Wheat malt Q#1: Will this mix...

Homies, Brewers, and Talkers, I am greedy, and I therefore have bunch of questions for the experienced brewers here on the forum: First, I have assembled the necessary goods for a 10 gal. batch of Dunkelweizen (I think). Here's the grain bill: (all German Weyermann malts)...

Dear Homebrewtalk Forum, Tonight, I swigged my first selbstgebraeut (self-brewed), homebrewed beer. Here's the entire story- from brew day until now.... On the morning of brew day, I set up my equipment (which was cleaned after initial purchase a few days prior), and did a mental...