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can you post pictures of your stand? I never really thought about a two tier stand, but now It sounds pretty convenient.

Yeah I figured these would be better, but that site didnt have them in stock. I think I am just going to go with two of those. I really see no need for me to have three kegs on a stand at once, especially when only there is a max of two being used at any on time. I'll figure it out in time...

Those burners look overkill to me. I was thinking something more like http://www.homebrewing.org/High-Pressure-Cast-Iron-Burner_p_1050.html

Hey everyone, So I have been brewing 5 gallon batches for the past 18 months, I have about 20 batches under my belt and its time to upgrade 10 gallon batches and I have secured three kegs. Each keg will be converted into a keggle with the appropriate fittings for each kegs use. I am...

I brewed this twice last year with varying methods and it was awesome. I want to brew this again this weekend, but I have one question. Has anyone swapped the flaked barley for flaked oats? Im thinking the mouthfeel would be much better. Maybe do a little of both?

Hey Guys, Quick announcement here. We are currently forming a club in the Yardley,Newtown,Levittown area. We will be meeting this Saturday 11/23/13 at 2pm at Vault in Yardley. This club is already looking very promising and we have the backing of a great brew pub for a home location. Instead of...

any idea when the next buy is going to be?

Many of my beers ends up being drank (all five gallons) within 20 days of brewday. I make all sorts of styles and have never really noticed much of a difference. Im a big fan of the Stone Enjoy By Series, so doing this allows me to recreate the same freshness as most of my beers are pale or...

I too made a black IPA recently and after week in the keg, lost all of my citra dry hop flavors. They are still there, just not intense. I will most certainly be dry hoping in the keg next time, in a bag obviously.

in Philly off happy hour most crafts are 5-9. Some placed do half off happy hours, $2 off/drink, and a few bars do $3 you call its.

Never really understood why people criticize dfh all the time. They make solid and unique beers. Ever try the Burton Baton or Palo Santo ?

Brett is the man. How much of heads up will you need, as I am not sure how much grain you keep around. (sorry if this was posted somewhere, I may have missed it)

sitting on about 4.5 gallons of a breakfast stout. Sitting at 9.3% and stable. I just need to stop being lazy and bottle it.

LA Fin Du Monde. It's always a nice glass

Does any one have any recommendations for a good but affordable scale that I could use for grain? I recently realized that my efficiencies were lacking, but that was due to a scale that telling me I was adding more grain than I actually was , thus my numbers were not as expected. I don't wanna...

Better bottles or glass?

Whats going on everyone. Been all grain brewing for about 6 months now, but still cannot seem to get my numbers where I'd like them. According to beersmith I am only being 60-68% efficient. I batch sparge with a rectangular cooler with a braided filter setup. Most styles I mash at 154ish and...

thanks guys. I figured this was one of those things where if its working you shouldnt worry about it. I'm sure I will figure out how to stabilize everything and get great pours all the time. Already kicked the first keg. Kegs seem to go a little faster than bottles. Probably since I can't judge...

So I finally got a kegerator and dove right into the process. I charged my keg at 40psi for about 12 hours, then dropped to 30 for about 18 and then let it sit at 12psi for about 12 hours. Obviously I purged between each of those steps. The pour seems to be pretty good, I can fill a pint...

It's been about a year since I've had sweetwater and since I live in Philly I cannot get it up here. Any chance that someone would want any nice Philly beer in trade of Sweetwater IPA? check seekabrew.com and let me know what else interests you.