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I'm selling my Blichmann Top Tier system. Included are two Blichmann burners, one shelf. Will throw in a 10gal igloo mash tun with false bottom, 1 pump, keggle (I used as an HLT). Looking for $500. Also, have a PicoBrew Zymatic for sale if interested. All equipment is in Chicago, IL and...

Hi I have 5 carboys of multiple sizes and 2 kegs and a few other random items I’m looking to offload. Need to be picked up this week. All are in desperate need of cleaning. Will take $20 for everything. Pick up in St. Charles, IL

Been bouncing around the idea of selling my Blichmann Top Tier Stand. Items included: -Top Tier base stand -Blichmann Burner w/mounting kit x 2 -Utility shelf w/mounting kit -Chugger Pump -10 gallon Boilermaker with false bottom -10 gallon Igloo Cooler w/false bottom Based on the...

The wife and I are headed to St. Louis for a few days later this month. Please help us out and list the must visit/see/do things in and around St. Louis. -Breweries -Beer bars -Bottle shops -Coffee shops -Restaurants -Tourist attractions -Donut shops Thanks

I am going to Disney World, FL in less than a week. I have already looked up all the beer available around the parks and resorts through Beersandears.net. What I want to know is if there are any decent bottle shops nearby that I can pick up some Florida brews and bring them back to Chicago. I...

I am not a new brewer at all but this has never happened to me. I kegged my pilsner about a month ago. For the last 3 weeks the beer has been tasting great, and getting better and better each pour. It has been about a week since I last pulled a pint, but tonight I thought tonight would be a...

I plan on doing a 100% brett beer. I will be pitching The Yeast Bay's Beersel Brett Blend as my primary and only yeast. I know that brett as a primary strain typically does not create much funk. Can I do anything to bring out the funk using brett as a primary and only yeast in a beer?

The only kombucha I have ever had was GT's and I want to start making my own. Where do I start? I have no clue.

I have two different Brett beers right now. Both were 100% brett fermented. One used Brett B Trois and the other Brett C. One is kegged and carbonated the other was bottled with champagne yeast. Will the brett character continue to develop with these beers? Both are tasty beers, but neither...

I planned to make a Sour Apple Rye Ale using Roeselare. Most likely this will be aging at least 1 year. After listening to the most recent episode of The Brewing Network: The Session I have decided to add 1 gallon of apple juice boiled down into a syrup. Dave from Flat Tail Brewing discussed...

I have a Scottish Ale recipe that I love. I want to brew it this time and add some smoked malt. Just enough to give a hint of smoke. Here is the grain bill. How much smoked malt should I use for a 5 gallon batch? 9lbs Maris Otter 9oz crystal 60 5oz amber 4oz roasted barley

I am looking to trade for some sours not available in my area. Looking for any sours/wild ales by Russian River or basically anything good and not available here. I live in the Chicago burbs and can get pretty much anything available this way to trade. I can get my hands on most beers from...

I am looking to trade for some sours not available in my area. Looking for any sours/wild ales by Russian River or basically anything good and not available here. I live in the Chicago burbs and can get pretty much anything available this way to trade: -3 Floyds -Pipeworks -Two Brothers

My wife and I are planning a road trip from Chicago to Nashville at the end of June. We will probably be spending 3 nights in Nashville. Neither of us have been there. We could use some help filling our schedule so please throw out as many suggestions for places to see, things to do, places to...

My wife and I are planning a road trip from Chicago to Nashville at the end of June. We will probably be spending 3 nights in Nashville. Neither of us have been there. We could use some help filling our schedule so please throw out as many suggestions for places to see, things to do, places...

I brewed a Flanders Red that is 6months old right now. I used wlp665. I know that the bugs take a long time to sour a beer, but there is absolutely no sour or tartness to the beer at all. There is a strong brett character to it. Will this sour on it's own still or do I need to add tart...

I made a lacto starter and I'm planning on pitching that into my wort for a few days before pitching my Brett C starter. I am hoping to get a lot of tartness out of the lacto. What range should I keep my IBU's for this? BTW this is not a Berliner Weiss, just a sour ale.

I have some brett c and I am going to make a lacto starter, which should I pitch first and for how long before pitching the other? I would like the beer to be as tart as possible from the lacto.

I am planning on using WLP645 Brett C in my next batch. I am wondering what to expect. Will it sour? What should I be expecting?

What is the fastest sour beer you can make without sour mashing?