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Was interested in the 6G carboys, but I'm wondering how expensive shipping would be.

Willing to ship?

How much would shipping for a couple kegs be to 12571?

How long do you hold the batch for? I'm assuming you just put your secondary into the kettle with ice and bottles?

That's sort of how I figured it would be too, but if I can't get anywhere in the house less than 55 degrees, I'm not sure I have a lot of choice.

I think the coldest we're getting here in the summer is about 55 degrees. Is that going to be enough to cold crash? Seems like it just wouldn't make much difference.

So question on cold crashing my lastest batch. I don't have a fridge that I can put the entire 6gal bucket into, I was curious if there's a way to cold crash it by filling my brew kettle with ice water and just letting the bucket sit in it for a while, topping up the ice as necessary? Would...

I've got one going right now. I'd swear there was a guy scuba diving in my closet, such is the gas coming out of the fermenter into the blowoff tube/bucket. Simple Cooper's Ale yeast in a 1.082 OG brew. Blew the lid/airlock off the fermenter this afternoon before I put the blowoff tube on it.

Sounds great. I'll give it a go and see how it turns out. Much thanks for the help on straightening out the recipe (weird what you find online in places.)

Ok, revising has me with this (again, looking for dryer, with just a hint of fruit): 8 lb 2 row US 1.5 lb rye .5 lb carapils .5 lb crystal 60L The rest as before. Should be a little more along the lines I'm looking for I'm thinking?

I was sort of thinking the same thing, which is why I asked. In that case, maybe just subbing a bit more rye and remove the wheat, use maybe maris in the recipe and call it good? The thing is I'm not too familiar with rye (just starting with it actually) so wanted a bit of advice. Really just...

Looking to do a nice, drinkable beer for summer, and thinking about the following recipe: OG: 1.053 IBU: 25.1 SRM: 9.5 ABV: 5.5% Mash in 3 gal at 150 for 90 min: 8.5lb UK pale 2 row 12oz rye malt 12oz crystal 60L 6oz flaked wheat Sparge with 4.25 gal @ 168 90 minute boil 1 oz...

If you decide to ship, I'd be interested in the 10 gal mash tun.

Anyone have any leads on valve hardware for a 2 gallon cooler? I'm having a tough time finding something that will fit the bung in the cooler as it seems to be smaller than the fitting in my 5 gal.

I saw that, but another search turned up an article suggesting 35 degrees C. I wondered if that was indeed too high, and it seems like the case.

So what temperature would we be talking for a "cold steep?" Are we suggesting room temperature or higher? If higher than room temperature, wouldn't it be nearly the point of a sour mash?

Hey everyone, looking to try my hand at brewing a belgian blackberry brew, preferably with a bit of sour/acid in it as well. I was thinking of a petrus oak aged pale type beer with some blackberry flavor added at bottling, but I'm wondering if I'll need to get into lacto and other bugs or if...