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I have a sale pending for all the equipment. I will keep everyone posted. I also have a buddy selling his stuff so If you send me your email i can forward it, although he should be posting it here soon.

Just to keep everyone interested up to date, I have quite a few offes and I am going to be working thru them as they came to be fair to all. So please be patient, and I will update everyone as quickly as I can. I appreciate all the interest!

it's my signature. but to make it easier. http://www.ludwigbrewing.com/2012/06/aprihopolis-an-apricot-ipa/ http://www.ludwigbrewing.com/2012/05/brewstand-build/

no I don't plan on shipping, sorry.

Levittown Pa, Bucks County 19054

thanks guys all pm's have been replied too. feel free to use the link in my sig to see my blog that has some photos of the stuff.

Description: I am selling off all my home brewing equipment. there is quite a lot of stuff could probably make 3 small individual extract brewing equipment kits as well as an All grain single tier 3 keggle system with a pump. Single tier 3 burner Brewstand with pump - $300 Pictures of the...

The other option is a SS braid, but it will not siphon wort below the valve level. Without a dip tube there is no device that will drain below the valve level. Accept that you will leave wort at the bottom of your MLT and this is not a problem.

for a mash tun generally speaking you would want a center dip tube that would go thru the hole of a false bottom.

Incase you are still wondering, get a weber. I picked up a weber s-330 this year after going thru numerous charbroil grills and i couldn't be happier. Although i would suggest the stainless stell grill grates as they are much easier to keep clean then the cast iron.

I got one, it's in my sig.

Generally speaking. Most yeast strains have trouble getting above 10%. You want to be using corn sugar. read more about it here

vodka going into your wort isn't a bad thing it might bump up your ABV a touch, i use vodka all the time for that reason.

use the stickies, they are there for a reason. https://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

i recently made a smoke pale ale. With 4% Cherrywood Smoked malt it was hardly noticeable in a pale beer so I would imagine in a porter you would need 15%-25% liked stated previously.

knowing what yeast you used as well as your gravity and or process would be helpful.

if you can find a wine cooler (which is what the above looks like) they usually have more depth then a regular fridge and should be able to fit a carboy. also they often have some basic temp controls.

had a corona, didn't really like the results and it took forever (probably user error) sold it and bought a Barley Crusher, I can go thru 12lbs in well under 5 minutes with a corded drill at no more than 1/4 power. The only problem i have is feeding the hopper while trying to hold the drill, I...

Please refer to this. Thanks to Bobby M.

We already have a Miller Ale house in Bucks County, right near oxford valley mall. been there for probably 3 years now. Food was decent, and they served some decent craft beers, i remember them having some victory offerings.