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A guy in Central America actually did that, I sent several boxes his way. I hope his brewpub is doing well!

Does it include a heat exchanger, pump, kegs, etc.? The more details you offer, the more likely you will be to sell it.

I often see their books listed on either eBay or Amazon or Barnes and Noble in the used books section. I have bought many a book from them.

I got the SS Brewbuckets as part of a package deal, they weren't what I was looking for. I sold off most of the stuff in that package, kept what I wanted and modified some of it. I've done that several times, as people get out of the HB hobby, upgrade my stuff with other's used equipment. I...

If I may, 1. Is it 220 or 120, and 2. What is the price, and 3. What is included in the 'complete system?'

I drilled out the lids to accept the Anvil cooling system. It's a substantial savings over the SS ones. I also bought fat flat silicon gaskets for the thermowell, etc. Those things ALWAYS leaked.

Summer school starts tomorrow, so a toast to the end of Summer Vacation! We didn't have any triple sec for the margaritas so HB Limoncello made with Mojave Gin will do very nicely.

Cascade Citra Mosaic EKG Motueka

Date night yesterday, getting close to 35 years. Not pictured, grilled beef tongue, udon, tempura, and the other Japanese beers.

So...not a Kingsnake? NVM, Asked and Answered.

Wife and I are thinking the same thing. A house with wine grapes and an olive grove. Room for a brewery and guests. About half the price of a small house in SoCal.

Gunpowder doesn't quench the thirst as nicely either.

Pulled a glass of the ~11% Barleywine after a month on gas. Aged for a year in a Brett-inoculated bourbon barrel and blended with 6% Red Rye IPA and an older year (2019?) of BW that was 13% but still too sweet. The Brett has been chewing up some of those residual sugars, adding a slight tang...

I use MO exclusively for my base malt, sometimes Pilsner for actual Pilsners tho. I add in a bit of C40, Victory, Amber, and CaraPils for body and additional flavor. It really lets hops shine and gives some background flavors in between.

Any updates on what you decided to do with the beer?

1 sachet of S-05 for 5G of <=7% beer seems appropriate. Higher than that, I would do a starter or multiple sachets. Anyone want to chime in on if this would affect the final flavor of the beer?

Yesterday, rebuilt the two kegs the fam uses for mineral water. Set up the water for a brewday, I hope that'll be tomorrow, but Monday would work also if it comes down to it.

Sapporo because I need a low alcohol drinkable beer while I prep for a brewday.

I would never have thought to open this and clean it out. Thank you for the Pro Tip! We now return you to your regularly scheduled thread.

I am finding a similar experience with both my hops and my grapes. My Muscat, Pinot Noir, and Merlot are in Beast Mode. My Cab Sauv, Viognier, Petit Verdot, and a couple of Native American varieties all died off here in Coastal Los Angeles. My NeoMex Hop is rocking. Cascade, Comet, Eroica...