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Unopened, still in original packaging. $20, buyer pays shipping (or local Chicago area pickup) "The Fermentap Sparge Assembly is an adjustable sparging setup. It features a sturdy base that will accommodate a mash tun with up to a 20 inch diameter. Perfect for cooler systems. Includes the...

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The thread says Illinois. But more specifically, SW suburbs. I updated my profile setting to show my city. :)

King Kooker 94/90TKD Portable Dual-Burner Propane 30-Inch Patio Cart -$75 -Propane patio cart with 60,000-BTU cast burner and 105,000-BTU jet burner -CSA certified; listed LP hoses and regulator with type-1 connection -Brass needle valves for individual flame control; 1-inch angle iron...

It turned out really good. A bit sweeter than the real Behemoth.

I brewed a Belgian quad three weeks ago. It was kind of a last minute thing and I didn't have time to do a starter, so I pitched a few packs of dry T-58. It did the trick and ate my 1.100 down to 1.030. But when tasting, it seems too sweet. I'd like to ferment it down to 1.020 or so. So...

Yes, and I swapped out half the Amarillo and replaced with Cascade. It's cold crashing now. It will be carbed and serve ready on Friday. I'll report back then. But the early taste (pre-dry hop) was good. Not as malty as I feared with all that Melanoidin. :)

Agree completely. We are planning on making this again, but ordering the ingredients individually. MoreBeer deserves compensation for putting this together and they got my initial order. But there's no reason to overpay for gimmick.

I'd be shocked if Amarillo wasn't in it. But I agree, most likely there are other hops as well. Cascade is a good recommendation and I'll intermingle some of that too. And thank you for your input on the melanoidin. I know they use it in a lot of their recipes but it's a very distinct...

I'm digging up a thread from the dead. This is my favorite barleywine and I'm going to be trying this recipe. I'm a little concerned about 6%+ of Melanoidin in the bill. But I'm willing to take the leap of faith. Any other suggestions or comments?

Well, ours got down to a 1.017 so I'm a little concerned it will be thin. And that was just after the primary (I wouldn't expect it to get any lower sitting in the secondary). We ended up adding 3/4 of a pound of LME to hit our target OG. That may have been the culprit. I'll taste it in...

Ours has been aging for 14 months now. We are getting ready to add the barrel chips. Question for you guys...did you soak them in anything to sterilize and/or add flavor? Or just throw them in (it's not like the beer isn't "infected" anyway)? I'm not a huge oak flavor fan but want to...

We somehow got down to 1.019 after two weeks in the primary. It might have been because we added .75# of DME to hit the target 1.103 OG. Oh well. I like a drier beer anyway. If it tastes too thin, we will add some maltodextrine when we bottle.

I'm doing this one tomorrow with a few tweaks as suggested by the Mad Fermentationalist. Question (and maybe it is buried in the 64 pages)...the 149 mash temp seems awfully low. Is the real version thin? Did anyone add maltodextrine to thicken?

Interesting. Which yeast would you recommend? There are so many belgian strains. Remember, this will be for a Tart of Darkness clone which is a unique style.

Why wouldn't you want a clean yeast?

Thanks, Misled! Do you recommend supplementing the existing cake with US05 or adding fresh Roeselare? Girafe's comments are ones I've seen before. Concern over the ratios. But I think the benefit of using second generation (and more sour) roeselare may outweigh it. Which is why I'm...

Hello all. First time posting. We are about to bottle a Flanders Red and plan on brewing a Tart of Darkness clone right after. Since we will have a nice yeast cake sitting there, I wondered if we could just pitch right on top of it. I've researched a little and saw that next generation...