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I have a local buyer that is interested, will let you know if they end up taking them today.

I have pretty much everything you need for all-grain, including grain, tubing, carboys, kegs, stir plates, flasks, pH probe w/ calibration solution sachets, etc etc etc. Not sure what I'll have left by Memorial Day, but I will not be in town.

I purchased them in October through Label Peelers. The Light Munich says best by 11/2016, but I'm sure it'll keep just fine for a while after that. Still in the original sacks, never opened.

I have shipped out a bunch of these and the spreadsheet is now updated. Shipping is around $7 flat rate envelope (fits about 1.5-2 lbs hops). Anything over goes in a $13 flat rate box. Willing to cover some of the shipping costs if enough are ordered.

Local only. See listing: Homebrew Equipment Feel free to make offers.

Local only. $50 a piece OBO, see listing: 55# Sacks

Thanks for all the interest. I am keeping the spreadsheet up to date so it should reflect what is still available. I will be looking into shipping costs tomorrow.

Yeah, you can PM me with any additions.

I'll mark them down as accounted for and check Monday what USPS flat rate envelope/box will work for ~4.25 lbs of hops. Probably $7, but maybe $13 if a larger box is required.

I have a bunch of pellet hops for sale. These are all 2014 pellet hops that have been stored in vacuum sealed foodsaver bags with oxygen absorbers, and then stored in mylar bags in a freezer. Please see the Google spreadsheet with quantities and prices (OBO): Hop Inventory I am going to...

In.

If you don't measure to confirm that the desired number of kegs will fit, you may regret it. My 7.1 CF freezers fit four ball-locks with pretty much no wiggle room and can only take 3 pin-locks. Should also measure height and take into account additional clearance needed for disconnect with...

I brewed my first two sours about a year ago, one with Roeselare and the other with Wyeast's de Bom blend. I transferred to secondary after a month or two, then aged for around 6 more months before transferring to keg. Then I used the secondary cakes, fresh Wyeast Brett Brux, and fresh cultures...

I think carbonate/bicarbonate does not have much buffering capacity at pH 4.5 or less, but am not sure. I think the prevalent species at that point is carbon dioxide. Not sure about other buffers, but the only other I can think of is phosphate, and being that drinking water does not contain...

What is TA?

I guess I would second not dry hopping these as well. Black lager doesn't sound like something to dry hop and I am not a big fan of dry hopped sours (although I really like Le Terroir). If I was going to dry hop a Berliner Weiss I might use a noble hop in small amounts. My suggestion would be...

I have made good beer with their Pilsener, Vienna, Munich Light, and Pale Ale malts. I have been satisfied with it and have gone through at least two sacks of each. Note that their Pale Ale malt is a bit maltier/more biscuity than an American Pale Ale malt.

I have used hop extract for bittering and I haven't noticed anything radically different from typical bittering hops. I generally have to add more than the directions/alpha acid content indicates to achieve the bitterness I want. I believe they use high alpha acid hops like Columbus, Warrior...

I think my problem is that this assertion and the earlier one about normal vs. high-gravity mashing have no real reasoning behind them. A batch with more grain obviously has a deeper grain bed, but the reasons for decreased efficiency are related to the amount of water used, not the grain...

I usually get a 10% or so hit if I do a no sparge process. Mash, then mashout, do a single runoff. That is where I lose efficiency.