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Sorry guys- I am not getting email notifications of messages for some reason. I have replied to pms. I will list prices of what's left and update the list.

I'm in Greenville. I could split off hops.

2x 5lb Aluminum Co2 tanks (SOLD) Converted stainless kegs with HERMS System, 220v 5500w ultra-low watt denisty electric elements, stainless fittings, ball valves and lids, 2x 25ft 50amp cables with twist lock 220v connections paired with 20 and 30amp GFCI breakers ($1200 for the entire brewery)...

Alright, keep me posted. This box was $240.00 wholesale from the contractor, but I got it surplus (I still have 130.00 in it.)

The Panel Box, 1 Rex C100 PID, Eagle Digital Timer, LED Light & Driver are all available. I would take $100 +shipping for the rest.

1 PID down, 2 remaining.

All pm's answered. All 3 PIDs still available.

Lowered price for everything to $140 shipped. Wife wants these gone.

SSRs sold

Sale pending on SSR's, everything else is still available.

Pm's answered. Everything still currently available.

$140 shipped. I put it in the bottom of the listing, but I'll try to make it a little easier to see.

Thanks for the bump anyway. ;)

All sold!!! Cheers!

Subscribed to this. I am actually most interested in the straight up comparison between Pearl, Golden Promise, and Halcyon.

That was my thought, i should have stated that i used a 20% acidulated malt grain bill, and I've read lactic acid inhibits amylase enzyme and conversion.

You could possibly add some lactose to thicken the body a bit and it would probably be a welcome addition in a coffee stout. Otherwise, I wouldn't do anything to adjust it now that primary fermentation has finished.

Okay guys, I have been toying with the extreme end of the sour spectrum and need some truly educated advice. I recently did a 2-day 100% sour mash (brought full volume mash up to 153* and held for an hour. Cooled to ~105* and pitched a 1000ml starter of White Labs WLP677 Lactobacillus, and about...

Some backstory: I brewed a Barleywine with a friend back in April. The Grist was: 30lbs Maris Otter 4lbs Melanoidin Malt 2lbs Caramel 40 2lbs Caramel 80 180min boil 13gal boil After some bad efficiency, we yielded 7.5gal at 1.105 OG and pitched some washed Bruery Duvel yeast. After 2...