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So I was in a home appliance/equipment recycling place today and came across these--Ebco "point of use" water chillers--I can get one/or a couple at a real good price they are advertised to chill from @ 90deg down to 50deg-this is without any adjustments at this time to the chiller...

Well, It's done,kegged,carbed and drinkin' a Fantastic DFH 60 min clone- an "all-grain" recipe used from this very place, And ... It's friggen killer !!! Turned out almost exact with the exception of being a little darker,and having a little more punch than the factory brew. The only problem is...

Anybody have one of those draft tower extensions they took off and aren't using anymore(that they'd wanna part with) ?? I'm looking for a "two holer" for on a 3" tower--keep it reasonable....... Lemme know whatcha got. Shane Oh---It doesn't need shanks-I've got them.....tryin' to keep the...

Hey out there in homebrew land..... Who's using the 23 jet burner style burner and how's it workin' for ya ?? I acquired one last week-used but in workable shape(from a place that I know burns propane.....(rules that out right away...) I cleaned this one up and mounted it into my cooker base...

I've been away from brewing for awhile and want to get back in.... I'm looking to clone Southampton's Biere de Mars and am having troubles locating the recipe(s) I've been experiencing troubles with my pc and am on Wifey's laptop and want to throw it through the window(troubles searching and...

I've been around here for awhile,off and on..... done quite a few batches of stuff from beer through misc. fruit wines,ciders and mead and know about the steps req'd to produce some fine beverages. I've only done 5 gallon batches at a time though. A friend wants to do a large(45 gallon) batch...

I'm a first time mead maker-got a simple mead recipe out of a brew supply catologue-figured what the heck.... recipe was for a gallon but I figured-"go big or go home" so the batch was calculated for 6 gallons 12 lbs clover honey...

So the other day I ran an idea past SWMBO and got the ok(pending final approval of blueprinted idea-by SWMBO) of having my taps in the kitchen-she went for it....I was gonna start with the kegerator under the new counter section-then thought of additional noise,heat and dust in and under the...

I don't know if it's been asked prior and I haven't seen posted anywhere else but.... Has anybody ever made a "holiday" or "fall seasonal" type wine ? I'm looking at a pumpkin pie flavored type wine - I've been told that the dandelion wine I produced last year tastes like the whole Christmas...

Got a 3 gallon batch of peach wine sitting/working since 9/20 started at 1.085 s.g. it's still working a bit...I usually let my wines ferment out till the yeast is done resulting in wines that shall we say "pack a punch"...but are dry and lack alot of the fruity flavor that's there to start...

Got a 3 gallon batch of peach wine sitting/working since 9/20 started at 1.085 s.g. it's still working a bit...I usually let my wines ferment out till the yeast is done resulting in wines that shall we say "pack a punch"...but are dry and lack alot of the fruity flavor that's there to start...

So I've been busy lately- Got a 5 gallon batch of Pocono tomato wine off the sediment/sludge and into the first primary and a 5 gallon batch of plum wine just started in the bucket-gonna rack off sediment into a glass primary at 1.030-1.040,this batch should kick butt-started at 1.111-she's...

Who thinks that Edworts Haus Pale would make a good black and tan under a Guiness clone ? I've got a batch of stout bubbling as I type and thought-MMMM Black and Tan MMMMM .Problem is I've got the grains on hand to make the HPA and not a Bass clone. Oh EdWort...... What do you say ?? Shane

Just mashed in on a batch of Irish stout(Guiness clone) after finally being able to "mill my own" , even hit my strike temp. right on.... Father in-law got me a Crankenstein 2-roller for Christmas. Boy what a grind that thing puts out-can't wait to check efficiency on this one,I milled at the...

What's the proper(suggested) sugar/cider ratio to get a batch rolling once bottled ? I've a 3 gallon batch done off of a "New England"cider recipe that's ready in the primary(3 gal.) , a case of champagne bottles and a bag of priming sugar ready to go..... Only problem is that I don't have...

So I wanna brew a stout: I've access to a big herkin cylinder of nitrogen,a medical grade regulator and the necessary hardware.I've a wife lookin' for Christmas ideas(STOUT FAUCET)(incase she's reading).I've a space in the kego-rator just screamin for a cornie of stout ..... What do I need to...

Just wanted to drop in this morning and wish everyone here a very "Happy Thanksgiving" and the best all their families and such.... And also to raise a tall "cold one" to all the guys and gals oversees fighting for our freedom to enjoy holidays like this with the ones we love.

Who's got the "best bang for the buck"out there now ? I mean best quality vs. quantity or quantity vs.quality . I too am looking to "squirrel away a reasonable quantity so as to not have to drive 50 mins in the snow to the LHBS-Looking towards Magnum,Cascade and Hallertauer-pellets prefered...

I was wondering-Would it be too late to start an Octoberfest ? Afterall "it is a beer" Kinda thinking as how my B-day is in November I'd call it "Novemberfest" or "Daddy's birthday batch" . I'm heading to the HBS Saturday.