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http://frederick.craigslist.org/for/4892478697.html

Hey folks, I brewed a 1.062 rye saison 4 weeks ago and I'm thinking of bottling soon. Instead of force carbing like I normally do, I'm going old school and bottle conditioning. I'm at 1.008 now and I'm thinking 6oz of sugar (or the appropriate amount of cane sugar), bottling half in regular...

http://washingtondc.craigslist.org/mld/for/3758981177.html this is mine, just figured i'd throw it on here as well. ah, forums rules... price. $130.

http://www.homebrewfinds.com/2011/06/160k-btu-jet-propane-burner-1995.html

so, i brewed the BW, hit all my numbers, etc, chilled too cool, put the lacto in too early, then pitched yeast a few days later. it's been no higher than 70 for 3mo, so no sourness. i have 12 gal, and i want to dose it with lactic acid to get it drinkable. anyone have any experience with dosage?

so, when i was a kid, my dad (step dad, pretty much raised me, so... dad) bought his first home right around the age of 34, which is how old i am. he planted all these trees in the yard... lots of pines. we also had a pear tree, apple trees, a huge garden. lots and lots of memories of all of...

so, i had planned on doing a 10g batch of berliner weisse this saturday, then i got a wild hair... how about a HUGE wheatwine with the first runnings, then a berliner weisse with the second? i'm trying to figure out how to pull it off. originally the grain bill was about 14#, about 65%...

bastard.... the fam (4 kids, plus me and wife) is dropping like flies, and now we will be unable to make the family thanksgiving dinner. bastard....

just got word that the orchard i got my juice from last weekend has ordered a recall on all their unpasteurized juice because of a potential e. coli outbreak, which is really awesome because i've got 20 gallons of it fermenting in my basement. sonofa......

Anyone tried this saison yeast in a cider? it dried out a saison down to 1.000 in about a week, but a high amount of that beer was sucrose. Anyone try a saison yeast in a cider? thoughts?

i brewed my flanders yesterday, using probably about a pint of roselare slurry in each 5 gallons. i was expecting a typical fermentation so attached blowoff tubes. this morning, i saw no activity. i assume the bugs work slower than regular yeast?

i've got about a pint of slurry. anyone need some? you fly, i buy.

well used, but still cooks like a champ. think they retail for about $70, asking $15. the lid is slightly bent on one side, but doesn't affect how it seals the kettle. come over, have a beer, pick it up.

the scenario... i have about 4.5g of 18 month old flanders red that i will be transferring into a 5g better bottle for aging, later to be blended with younger flanders red. i will be using the slurry to ferment the 10+ gal of flanders i will be brewing on monday. so, i'm going to brew...

so, on Jan. 1 of this year, i brewed a HUGE RIS. OG was 1.122 and i split the wort between two yeasts. 5 gallons got us-05 and attenuated down to 1.022, which was perfect. the other, i used WY1450 (denny's favorite 50) and it only attenuated to 1.036. just so sickly sweet and it hasn't...

i based my recipe on this one: http://chibebrau.blogspot.com/2009/11/gluten-free-brew-day-piper-at-gates.html and used the WLP566 yeast. didn't use orange or ginger. i cut the maltodextrine by half. OG was 1.054, FG 1.001. it dried WAAAAY out, leaving zero body and just some saison...

1x 6.5g with carboy carrier handle, $30 2x 5g with carboy carrier handle, $20. lemme know!

i will need to step it up before brew day, and i'll be chilling the final pitch and decanting the starter beer.... how much gluten do you think is going to be going into the final product?

first one will be friday. how much extract do you add at the beginning? i plan on adding all the water, bringing up to heat, then adding extract and sugars, boiling, then adding the rest of the extract at the end. what should the process look like? i feel like a total n00b.

$100. My friend just exchanged it for me, so it's full. I'll have it back in my hands by the weekend. Metro DC area, not shipping :-)