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I'm interested but a little bit to far away from California!

I have a Portuguese floor corker that i am willing to get rid of only used it once and then started making beer. PM me if you are interested

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Made a simple cider with apple juice and brown sugar along with some US-05, i finally kegged it after about 3 months of aging! It came out on the dry side, I would like to make it sweeter, can i just boil up some sugar and add it to the keg or will it start to ferment in the keg? By the way it...

Yeah they actually just opened up a brew shop that is very good in solvang its called valley brewers, and yes they have a club that i have been talking to!

No I have not! Been some what scared of what it's going to taste like

Does anyone else agree with this not to keg it?

Anyone else have any input? Pretty bummed out it was my first all grain along with first infection!

His is a red rye ale, my first all grain batch! I brewed it about 3 weeks ago and racked it to secondary a week ago, the FG is 1.010. I hadn't looked at it in the past 3 days and went to go leg it today and this is what I saw! Pulled the top off and gave it a smell and had a slight vinegar smell...

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im in!!

Alright thanks i will be trying this. Just putting the recipe in beersmith (still trying to learn all the base grains and malts) but what 2 row pale malt is it, is it Briess, US, Bel, UK? And as well what is the 10L malt? sorry total rookie question but when putting it in beersmith it confuses...

Looking at brewing this weekend, getting really excited about it! I was thinking about doing my first 10 gallon batch for this. I can only ferment with 2 different buckets or carboys and only one of those can be in my fermentation chamber, so the one will be at 68 but the other will turn out...

yeah if your willing to ship it then im very interested!

This is a local guy trying to sell his setup, i think that it is a good deal and all i would like to keep is a carboy or 2 and along with a keg. I was thinking if i could just sell the rest of the stuff and break even on my money that i would be happy. Just seeing if anyone would like to take...

No it does have a probe on it, but i was reading and was thinking that to leave the temps warm first to get the fermentation started then drop the temps. I was thinking at lower temps like 66 or 67 the yeast wont come alive. Maybe im wrong how do you guys normally do this?

So i just brewed a Red rye ale yesterday, got the recipe from this forum. It is my first brew that i have a fridge to cool down the fermentation temps. I have a Johnson controller to dial in the temps. I pitched the yeast yesterday at around 75F, i left it at that temp and figured by this...

The other thing that i just noticed is that you have that using a lager yeast i still dont quite yet have the stuff to do lagers yet, if i were to use a different yeast do you think this would turn out as good?

I looked under mr. malty and dont really see the calculator you are talking about?