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To the top. Willing to part it out. See above.

I'm up to parting it out. The amount in parenthesis is for shipping, which is less than what it actually will cost me to ship any of this. But since I am considering reasonable offers, I want to exclude a small amount to get the stuff from me to you. I accept paypal. Brew Stand with casters...

Here is a link to the Mashtun from homebrew stuff. The Boil kettle is the same thing without the false bottom. https://www.homebrewstuff.com/20-gallon-stainless-mash-tun.html

It's just over six years old. I had the sand professionally welded by a local welder. The gas plumbing was professionally installed by a local plumbing combany. All of the kettles are the triple ply bottom stainless kettls. The HLT is from Morebeer. The MLT and Brew Kettle are from...

Bump with a price drop. $2,500

A few more pictures. The bottom two are before the upgrades to the valves, but you get the idea.

Thanks. I wasn't aware of that. Tried to edit, but it's apparently timed out.

Not at this time. Thanks for asking.

... Duplicate Post . . .

Yes, they can be converted. You just have to replace the tips with propane tips. They just unscrew and screw back in with a little gas style tape. eBay has them. I have done 5 gallon batches. You run a higher liquor to grist ratio because of the space above the false bottom, but the smaller...

BUMP. Price lowered to $2,800.

After a lot of thought, I have decided to move to a smaller brew rig. I am selling my BRUTUS 20 Style, 3 Vessel, temperature controlled, direct-fired natural gas RIMS system. Includes a 20 gallon boil kettle with whirlpool arm, 20 gallon MLT, and a 15 gallon HLT, two stand mounted Blichmann...

No denying the delicousness of a fried turkey. But I wanted to see how it would do on the smoke. I rubbed it down, shoved a bunch of orange slices in the carcass, and opted for the Pit Barrel Cooker instead of the WSM because it does so well with chicken. I ran some ribs at the same time...

Brining a practice Turkey for tomorrow night. Usually my mom or sister does roasted turkey for Thanksgiving, but if this turns out well, I may pack the smoker and insist on cooking one for the big day, even if it's the alternate that everyone raves about and gets me dirty looks from mom and sis.

14 hours on the WSM.

Been enjoying a Pit Barrel Cooker for the last year, but wanted another smoker that would cook a little lower for the few times per year where I do large cooks and need extra capacity. So I got a 22.5" Weber Smokey Mountain. Burned it in earlier this week and had my first cook yesterday...

It is a weekend of beer and meat! Today: Pilsner starting at 9 a.m. Done at 3 p.m. Two steaks (a nice ribeye and a NY strip) on the 22" Weber kettle I bought earlier in the week. Turned out fantastic. Saturday: Pit Barrel Cooker. 1 Brisket (I trimmed it this afternoon). 1 rack of beef...

And that's confirmed. 6 hours where it usually would have taken me 7 (from pulling things out to completely cleaned up and put away. And I did a 1.5 hour mash on this Pilsner. So the valves and water hose QDs saved me somewhere between 1 and 1.5 hours. Never would have expected it.

Well, I finally got it done (mostly). I forgot to add a T to the BK return port. Parts are on order. Had to raise the pump up to clear the frame. But, for today, I'm swapping hoses for the chiller return. Between this and adding QDs to my garden hose and related connections, I'm on target...

I use the 20 tip NG Wok burners on a 20 gallon system (15 gallons of wort). A 20--30 minute window is a pretty high set of expectations to bring 40 gallons to a boil with one of those 32 tip burners, but it's probably your best bet. I start mine at about half way open when I'm about half way...