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Getting out of the homebrew game. I'll have everything ready to sell by Sunday March 15th. Would like to sell everything together but might consider splitting up kegging and general homebrew stuff. 10 kegs, most hold pressure. 10 lb c02 tank, dual regulator. 5 perkick faucets and stainless...

$225 for freezer, temp controller, wood collar and base. Holds 6 kegs on the floor plus 2 on the hump with collar. Extra kegging and dispensing components available for additional cost if interested. Link to craigslist ad. Located in Southeast Pennsylvania...

Been having some issues with my grain mill over the last year. Probably did 75 or so batches and it performed great, now I'm having to set the gap wide and double crush for my grain to feed. Cleaning the rollers doesn't seem to help the issue. Anyone have a number or website for them? The...

From 1999. Lol. So I got the latest water report from my borough. The most recent of 7 wells drilled into the same aquifer that feeds my water supply. It doesn’t have as much as I’d have liked, but it does have some info I can use. I wasn’t looking to get exact numbers, as they probably...

Trying to use up some old pilsner malt and some czech saaz hops I have laying around for a brew tomorrow. Figured I'll experiment a little and go for a soft mouthfeel, hazy pilsner variation with some London Ale III yeast. I'll let you know how it turns out. Not sure exactly the grain bill...

Found it partially frozen in the back of the fridge. Thawed it for a half hour and proceeded as normal. Think there's any viability? Normally I'd do a starter but this is only a 4% beer and all the local shops are closed to boot...

Came across a good deal on a keggle and was thinking of picking it up for the occasional double batch since I have less time to brew these days. My main concern is chilling 11 gallons of beer. All I have now is a 25 or 50 foot immersion chiller and the posts wouldn't extend past the lip of the...

It's official. I finally got my first infection after a few years of brewing and countless batches of beer. I was starting to think it couldn't happen to me, but I was playing with fire after several generations of yeast I harvested from a can of Heady. Also, I was on my original bucket...

I'm loving the hop shots for bittering my ipas lately and see they offer bulk cans of the stuff. Just curious if anyone buys it in bulk and if so, how perishable is it? Any tips on storage of the unused portion?

Any suggestions? its the only thing I struggle with. Even with a new lid, yeast and krausen get caked in after a couple batches and I can't get it out. Soaking with oxy doesn't do much and I'm hesitant to hit it with a stiff brush.

I have an IPA mashing right now . Pick my hop schedule from the following hops and I'll use the one I like best. By the way, I'm looking to use up as much cascade as possible. By the looks of my plants I'll end up with a good 3 lb to use over the next year. The IPA is 4lb MO, 8lb 2 row, .5lb...

Collegeville PA northwest of Philly. White fridge with top freezer. Not sure how old it is but it looks pretty good. Will post pics tonight or tomorrow. Before I set up my keezer I used this in my garage for kegs/picnic taps. Holds 4 corneys and a co2 tank with plenty of room for yeast...

Checked my parents basement and found a couple old co2 tanks from the early 90s when paintball was just becoming popular. I think they're about 7 or 9 oz and probably steel or thick aluminum. They're covered in a bunch of spraypaint Does anyone know if they need inspected before a co2 place...

6 lbs 2 row or pils (boil the pils 90 minutes) 2 lbs vienna 1 lb light munich .25 lb carapils .25 lb aromatic or melanioden 2 oz hallertau hops- FWH Single infusion at 153. This beer is not a lot of things and for that reason you will want to drink it. It's not harsh, not too...

I plan on brewing a tripel in the next week or two and would like it to finish below 1010. So far I've brewed a one gallon belgian pale ale and used the slurry for a five gallon dubbel. The yeast is WLP 530. The pale finished around 75 and the dubbel 80% apparent attenuation. Bboth finished...

So I brewed a 1.5 gal stovetop batch of a Belgian PA. Chilled to 65 hit w some oxygen and pitched my yeast.. 4 hours later and activity is building. Good news.. Before I go to bed I stick my carboy in a 67degree area of my house. Problem is it was above my freezing garage and the floor was...

With 2013 crop popping up, I'm looking to use up what's in my fridge for some hoppy brews. I have cali ale yeast and the following hops and malt on hand. 4 oz homegrown cascade 6 oz citra 2 oz columbus 2 oz centennial 3 oz simcoe 3 oz amarillo 2 oz Saaz 2 oz ekg Pils, Marris Otter...

Anyone have a good estimate of yeast number/volume when talking about washed yeast or yeast that's flocced out of a starter? I'm assuming I'm getting no where near the compaction or near 100% pure yeast that's packed into a white labs vial. I think I can get close on yeast viability, just...

Looking for yeast recommendations for a trippel. I haven't brewed many Belgians, so I'm looking for a little advice since I can't make up my mind by reading the descriptions from White Labs and Wyeast. Not a fan of banana esters. That's number one. I plan to make this beer dry and use...

So, I'm looking at priming sugar calculators and they compensate by using less sugar in colder beer due to more dissolved gas in solution. Makes sense. My question. Say you cold crash a beer. The calculators out there want you to use about half as much sugar at near freezing temps than...