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I have a lot of items for sale. I tried to provide some comprehensive pictures, but here is a list of items. I'm willing to take a best offer for everything, but realistically I assume I will be parting out the items. Therefore the individual prices I've listed include estimated shipping...

Hey All, I am foraying into sake and am wondering what the wine equivalent of beer's US-05 would be. When brewing beer, US-05 is know to be very clean and flocculent, letting the hops and malt shine while not clouding the product too much. I know that there are specific sake strains of wine...

Hey Everyone, Well it's been three years since I've been active on the forum. But three years, two kids, a new house and a new job later, I'm finally back. It's amazing how fast life can fly. "Life is what happens to you while you're busy making other plans" as Mr. Lennon once put it...

I am making a winter beer from an older recipe that calls for cinnamon and nutmeg in the secondary. I plan on foregoing the secondary however I want to make sure that my spices are sanitary when I add to the fermenter. What would be the best way to do this? I'm thinking either make a paste...

So doing my first extract in a long time and I'll be splitting my lme additions to avoid maillard reactions. Probably adding a third towards the end of the boil. I'm just wondering what sort of effect that will have on my hop utilization. Thoughts?

Yes that is indeed a typo, but compliments the topic. I am sitting here enjoying my first beer of the weekend: Victory Golden Monkey. At a respectable 9.5% I can say that it's one of those brews that masterfully masks the ABV. Curious... What beers do y'all think are in that "too smooth...

I am about to use my Monster Mill today for the first time. It came out of the box at .040". Wondering what other people have ended up setting their gap to after trial and error. Cheers! :mug:

Fuggles

I'm going to test out the 30-minute mash theory tonight and I have some Iodophor on hand. Any thoughts on whether or not this will adequately tell me if conversion is complete, or is there other stuff in this product that will hinder the identification of starch in a mash?

So after giving up on trying to score Hopslam this year, I accidentally stumbled upon it today. I had to do a double take as the retailer wanted $45 for a 12-pack or $86 for a case. Good lord! I just did some Googling, and Heady doesn't even retail for that much per case. I love craft...

I'm looking to start listening to something in the car to pass the time. Wanted to see what everyone else thought as far as what are the good podcasts out there. Thanks all!

wow: http://www.pennlive.com/food/index.ssf/2016/02/victory_brewing_alliance_with.html#incart_river_home

Hey all, So another year and another opportunity to upgrade my rig. I'm fairly certain I've got all the essentials. That being said, I don't currently have the space in my townhouse for a single or three-tier system so no can do there. So at this point I'm wondering if I'm missing out on...

So in light of all the ISO and FT threads, I'm wondering if there is any interest is starting a thread where we all list the breweries near us (ones that others would be interested in) just so we can all easily check for someone that lives close to a brewery with a desired beer. That way it...

So I just checked http://www.howtobrew.com to fact check something and it has been totally reworked! The site has needed some love for a while and it looks great! Digging the new look!

In response to the "Dogs" thread... I bet there are lots of homebrewers out there that own cats and love them just as much as dog owners love their dogs. So let's see your feline friends! Here is my brewing supervisor Leo on a recent brew day:

So far I will go with the Michelin Man. I will update as necessary. You guys?

So I have discovered that I need to hone in my boil-off rate in BeerSmith. For all intents, is it good enough to test with water as opposed to wort, or will the boil off be significantly different between the two. I.e. I'd like to dial in using just water and not burn through a few batches of...

Hey all, So as my topic states, I have a deadline of four weeks from now for a beer that I will be making tomorrow for a Thanksgiving-ish function. Typically I do a stout but for this go-around my fermentation fridge has been commandeered so I won't be able to control temps as usual. I...