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Fully functional eHERM system, in good shape, less than two years old. Six 42 gallon fermenters fitted with leg extensions, casters, and tri-clamp fittings. $18,000 for the whole thing, or $9,000 for system, and $1,700 each for fermenters. Located in Osage,IA.

I've had my MM3 for about six months. I've had problems with it jamming from the very first use but could always make it work after adjusting the bottom roller. All of a sudden it just stopped working. I've adjusted it every which way, cleaned the rollers, oiled with vegetable oil; nothing...

I've had my MM3 for a few months now and it crushes great; but just about every time I use it the non-driven roller jams up with crushed grain. I unjam it by reaching under it and moving the roller until it's clear and then it will work fine again. Just wondering if anyone else has this problem...

And then it gets a crusty film on the inside? I just did that to my primary carboy. How do I get that crap off? I tried my carboy cleaner that fits into my drill, but that didn't work. It's like cement.

Usually by the time primary fermentation is over the krausen has gone away, but sometimes it sticks around until I transfer to secondary. I currently have one that I'm thinking is ready to transfer, yet the krausen has stayed where it peeked; almost the top of my 6.5 gallon carboy. Is there any...

I've just recently started getting into harvesting and still not sure how to tell how much I should use. I currently have about 1/2 cup of Wy 1010 in my fridge that is pretty compacted and looks pretty pure. Is there any way to estimate cell count by cups or ml? Thanks

I've harvested yeast a few times before and thought I was doing it right. This time I washed it a few times and got rid of the obvious sludge that was with it and thought I had good clean yeast. But now there is two layers again, one being kind of brown and grey, and another thin almost pure...

Beer wiki says it's 0.0%. Does that mean it has no enzymes to convert?

Going to install my autosparge sometime this week, and was wondering if anyone has experience with these and what I would use to connect it from the tube coming from the hot liquor tank. Is there a barb that will screw on to it? Thanks.

I made a yeast starter for today, but ended up discarding my mash. Can the starter just be put in a mason jar and stored in the fridge like when you harvest from the carboy? I'm assuming it can, just want to make sure it will still be good if I do. Thanks.

Second time using one today and that's how many batches of beer it ruined for me. This time it got stuck at 130 and before I realized it and checked with another thermometer my mash temp was at 190. Now I got that worthless piece of garbage bolted into my mash tun.

Plan on starting to keg real soon. Anyone know of a good book that covers all the basics? Seems easy enough, but I like to have books around the house for references. Thanks.

First time using a brewmometer today and I'm noticing a 12 degree difference between that and my other thermometer. Anyone else have this problem? The brewmometer is brand new, which one should I trust?

Every time I make IPA I use pellet hops, but of course for the amount an IPA needs, it creates a lot of sludge. Would it be a waste to use 6 plus oz. of whole hops? I assume they would soak up a lot of wort in the boil. This would be for a 5 gal. batch.

Got some expired #1010 from the local brewpub and it is completely lifeless. The pack didn't expand after 12 hrs. but I still tried making a starter, and after 24 hrs. in the starter there is 0 activity. I do have some Ringwood ale and Irish ale yeast that I harvested from previous batches. Do I...

Anyone use anything other than corn sugar for bottling? I'll be bottling a porter in a couple weeks and was thinking of trying some molasses or brown sugar instead of corn sugar. Does it work well, and does it add good/bad flavors?

Using some 1187 Ringwood Ale yeast on Sunday, and it says on Northern Brewer that a thorough diacetyl rest is recommended after fermentation is complete. Can someone please fill me in on what that means? Thank you.

So being the crazy bastard that I am, I really want to invest in some of those Blichmann 55 gal. boilermakers. Anyone have one? Is there a burner out there big enough to run one, and could you logically build a brutus system big enough to just brew in 1 bbl. batches?

I bottled an IPA 2 weeks ago, same day as a porter. The porter is carbonated, the IPA is not. What could be taking it so long? Its not a stupid error like forgeting to put the corn sugar in. Thanks

So this is my first time making a pumpkin ale, but I just smoked two pie pumpkins over maple until they were soft and I'm adding them to the mash of my regular porter recipe. Anyone else ever try this? Also, can anyone suggest how much spice to add to a pumpkin porter? I'm using cinnimon, clove...