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Kids are off to college and the wife and I have decided to downsize. If youre interested, message me and I can provide pictures of the equipment and my contact info. I have: Fully equipped mash tun with false bottom Yeast stir plate and 5 mil flask Wort chiller Several sized plastic and glass...

2 months ago I purchased 12lbs worth of milled grain. I havent had the time to brew as intended and they are still sitting in a well sealed paper bag in my pantry. I live in AZ so its extremely dry here so no humidity issues are in play. Would you take the chance in using them to brew?

I'm looking to brew a pale ale that highlights citra in flavoring, aroma, and dryhopping. I know cascade would work but would like to try something different. Centennial would work, but what about Simcoe? Would a simcoe FWB with citra at 15, 0, and dry hopped work?

I'm considering making a 'Viking Ale', which consists of Pilsner and caramel malts and spiced with sweet gale and heather tips. The recipe (which comes from BYO mag) calls for Wyeast 2000 Budvar, which is a lager yeast, and for it to be fermented at 68 degrees. Will that work and if so, would it...

I brewed a porter three weeks ago and it appears that my FG is not getting down to where it should be. I had an OG of 1.057 and its been stuck at 1.023 for a week. Should I bottle it if it stays at this gravity or should I repitch? I used the London ESB yeast, no starter (its a 4 gallon batch)

The estimated FG is 1.011 and its been stuck at 1.020. Should I try to rouse the yeast or repitch? Type: All Grain (BIAB) Date: 6/11/2011 Batch Size: 2.50 gal OG: 1.046 IBU: 17 Boil Time: 60 min Ingredients Amount Item Type % or IBU 3.75 lb Pilsner (2 Row) Ger (2.0 SRM)...

So, I received my new WC and had a question regarding sanitation when the entire chiller cannot be submerged. I did some research on this and came across a quote from this gentleman: Is the bolded sentence accurate in regards to the unsubmerged section of the WC?

I've been doing a lot of research on here and have not found a thread addressing the need for a JC temp control if using in a refrigerator. Since optimal temps for fermenting ales is approx 65-70 degrees, is a device needed on a standard compact fridge? And yes, I ask because I'm cheap :p

am I just peeing in the wind if I just let ferment and ride it out? Help!! Recipe Type: Extract Yeast: Windsor Yeast Starter: None Additional Yeast or Yeast Starter: None Batch Size (Gallons): 5 Original Gravity: 1.052 Final Gravity: 1.024 IBU: ~17 Boiling Time (Minutes): 60 Color...

I purchased an extract recipe kit (session beer) from AHS (and yes, that order ended in my bank account being hacked) as well as one of their 1% alcohol boost thingys. The estimated FG is 1.012. However, since I added the boost shouldnt the FG be a bit higher?

I am looking for a chest freezer to serve as a fermentation chamber. What size would fit 4 carboys or 3 buckets?

Morning all I have a brown in my fermenter and it has reached its FG. Is there any benefit to leaving it in the fermenter for a while longer? Will it clarify a bit?

I have a question regarding the hops schedule I see in many recipes. For example: Hops: .25 oz Chinook Pellets (12.4) 50 min .25 oz Chinook Pellets (12.4) 30 min .25 oz Chinook Pellets (12.4) 20 min 1.0 oz Chinook Pellets (12.4) 10 min Does the first row mean with 50 min left in the...

Hey everyone. Have been lurking for the past 6 weeks since I received my first brew kit and have really learned quite a bit from y'all. Tasted my first born pale ale yesterday. A little on the sweet side but drinkable. I think I didnt ferment it as long as I should have. If there is one thing...