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Victor, ID. Southeast corner of the state.

I haven’t brewed in a while and it’s time for someone else to make use of this gear! All prices are OBO, we’ll have to work on shipping if it’s really $$$. Looking for $300 for the lot (depending on what shipping cost is). I’m very flexible, really looking to make some space and make sure this...

Today I had something pretty interesting happen. I just gently dumped the DME into the warm water (around 150 degrees F) and watched it. The DME just absorbed into the water over the course of about 10 seconds. No stirring. No clumping. No fuss. It was amazing! I've been a diligent stirrer but...

I've been using a corny keg to ferment in for a while now. I like the stainless steel aspect of it, as it's indestructible! The handles are also really nice for carrying it. Also, they're a breeze to clean! Unless your elbow doesn't fit inside the opening that is...then it'd be a pain. I use...

Love their beer! Steel Rail, Berkshire Ale, Raspberry Strong oh yes oh yes! Haven't seen or heard of any clone recipes but I'd be interested too!

Chemical spray bottle with sanitizing solution in it.

Finito. Please do post the results!

Won't the cooler temps for serving beer inhibit the growth of the bugs? Also if it did contaminate each glass as poured they don't stay around long enough to notice. If it really is an issue, you could always bottle bug-beers instead of keg 'em.

I use a Simply Orange plastic 63ish oz jug. Works just fine.

From what I understand it's sunlight, not temperature fluxuation that negatively affects flavor. If you do move them to a warmer location I would rouse the yeast by very gently rotating the bottles end over end.

Seems pretty high. I mash at 155ish F for stouts and hearty beers. I'd want a Pils on the lighter side.

Best way is to learn the math behind the programs. Then tweak to your system. There are stats for LME and DME fermentability etc.

1.060 isn't such a high gravity that yeastiebeasties wouldn't be able to handle it. You can always water your beer down, but your only shot to concentrate it is during the boil. I would have expected the OG to be lower. Same amount of fermentables in a greater volume of water.

Ha that's pretty funny

So a man named Rudolph and his wife were walking down the street in Soviet Russia and it started to rain. She turned to him and said "Oh no it's starting to snow" he replied "No no that's rain."She says "Oh no looks like it's sleeting" He replies "I'm pretty sure that's rain honey" She asks...

When I had an open tap system I attached a donation jar to the outside of the fridge, all it said was $1 a pint keeps the beef flowing. Instead of paying this really really really low price for pretty good beer they just stopped drinking it. Kind of disappointing. Not that I wanted to make any...

Why not spend $40 on a pinlock keg, remove all hardware and attach dual blowoffs. Won't break like glass and won't scratch like plastic. Also come with convenient handles. Unless you have really thick arms then cleaning them is also a breeze!

If nobody has said this yet: Cooking with beer? Sure I do it all the time!! Add it to the food? I'll have to try that!!

I live in Jackson, WY so winters get COLD with a capital FREEZING. While the short wort chill time is nice frostbite is not. I actually cut back to brewing with extract in the winter for comfort and health. Only a few hours and can do the entire rundown indoors. Nice and warm!