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No, sorry. I still have some nice brewpots though, if you're interested. Shameless plug.

looks like $38 shipped UPS to 17602. Yikes! seems expensive, I will check other options

here are some pics of the stash

I'm getting out of the game and you can benefit. Local pickup is in Eureka, CA. I am willing to ship, but buyer pays all associated shipping costs. Here is what I have left: Keggle w/ welded thermo, stainless ball valve, stainless false bottom, and weldless sightglass from Bobby M asking...

You can insert wedges under the spigot at the beginning of fermentation and most of the trub will settle towards the back of the vessel.

Nice job. I'm dealing with the same mystery issue right now, and I'm almost certain it's in the regulator. Where the hell is all my gas??? Good tip on turning the pressure way up to find it...

YOU GUYS ROCK!!! I got all my recipes back! I am so stoked right now. Thanks Island Lizard and everyone else who chimed in. I found Recipe.bsmx and opened it in the new Beersmith version I just installed. Worked like a charm. So thankful for HBT! It's scheduled backups from now...

Hey, thanks for all the advice everyone! I have been busy with work and haven't responded as quickly as I would have liked. I'm about to go into the files to see what I can see. Hopefully something works or I'm back to square one with all my recipes for the last year. The only reason I'm not...

I went to open BS to enter some recipe info, and when I opened the program a screen popped up telling me that my copy of Beersmith was not activated. I entered my activation key and the program opened like it was opening for the first time. No recipes, no data, nothing from the previous year...

whatever you use, you need to make sure that both the keg and the handle are clean and dry before you put on the adhesive. myself, I would probably use a two part epoxy. But gorilla glue might work if you get it in a few spots. beware, the gorilla glue expands like crazy as it dries

day trippr that is effing beautiful. I like the stc1000 in the lid as well. making note of this for future use.

Don't do it. Portland sucks. All the beer is overrated, it rains all the time, there are no jobs, tons of transients, high crime, a housing bubble, congestion, pollution...etc. Trust me, you'll hate it! Oh, and yeah it's fuuulll of hippies...Tell everyone you know. Haha JK

You might consider doing some sort of small walk-in type refrigerated room that is super insulated and can maintain temps of 50 degrees or so. That is if you plan on cellaring any beer or wine and don't already have a space like that. If it's big enough you could also ferment lagers in there...

You're not introducing any sugars when you dry hop. It's most likely your yeast just continuing to chew down that final couple gravity points. I usually dry hop for three to five days. I've been led to believe that almost all the aroma and flavor extraction is complete in well under a week.

This thread inspired me to finally build a stir plate. Got my fan today and hooked it up according to danz photos(thanks, wouldn't have been able to do it without them!). Thanks to dirkomatic for posting the thread. I was wondering, do you think this fan would spin a 5L starter? I'm still...

Well I can't keep it in the garage(too cold), and inside my house we're burning our woodstove for heat. If I put it inside, I risk temps going way too warm(wife likes it reeeeallly toasty in the house). I just didn't want to risk getting hot fusel alcohol notes or overly "Belgiany" esters...

That's kind of what I was thinking, but I wasn't sure if by only bumping up the temp by a degree or so a day I would be restraining the yeast too much. I'll have to experiment and see what I see. I was just trying to figure out if I was missing something with the method I was planning on...

Getting ready to do a Belgian dubbel with WLP530. I want to pitch around 64 and let temps free rise over the course of a few days during primary fermentation. I am using an STC1000 with a refrigerator for my ferm chamber. The fridge is outside. My question is, what's the best way to let...

My high school girlfriend and I used to listen to Paradise By The Dashboard Light when we were...wait, oh not that kind of meatloaf. Sorry.

I just discovered US 04 and 05 this last year and it's totally changed the way I brew. Now I know that if I keep an array of proper ingredients on hand, I can make almost any beer I want and not have to worry about having the "right" yeast for the job on hand. That's worth a lot when you like...