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1/4bbl keg and SS CFC sold, all else still available.

This is what it looks like. Allows pressure fermenting, transfers etc. as you'd do when fermenting in a corny. I also used it with a floating dip tube. Nice setup.

I'm in Aptos. When would you be coming by?

Lower prices: Keggle with valve-$25 Inverted rubber-coated keg mash tun, with standard dome false bottom-$25 1/2bbl keg used as fermenter for 10gal batches- $25 1/4bbl keg used as fermenter for 5 gal batches- $25 Ball lock tri-clover adapter, used to convert kegs to fermeters-$30 Chugger pump-...

Shipping will be $12 to the lower 48

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SF south bay area/monterey bay. Keggle with valve-$40 Inverted rubber-coated keg mash tun, with standard dome false bottom-$50 1/2bbl keg used as fermenter for 10gal batches- $30 1/4bbl keg used as fermenter for 5 gal batches- $30 Ball lock tri-clover adapter, used to convert kegs to...

I always take the post off and jam a blowoff tube over the threads. Cleaning is a pain.

I do this a lot. More and more lately. Usually add some homemade candi syrup and all late hops. Been enjoying the tasty, light, dry balanced beers.

You could do something like 10lbs 2 row, 2lbs each of wheat and oats and see how it turns out. I've done very dry, hoppy pales with 05 and a couple pounds of oats which turned out decent. I've never made a beer with wheat yet that I really liked. ymmv

I recently made a keggle from a free keg, I think it cost about $20 for the parts and works great as a 15gal kettle on my propane burner. The 10 gallon round cooler can barely manage the grain for 10 gallon batches, so I either do biab or use some lme to make up the difference. So far the move...

I use 25% flaked barley in a strong stout and mash lower, around 152. Comes out very thick. No crystal, just 2-row, flaked barley and black patent.

Thanks for this, is exactly what I was wanting last brewday doing back to back batches. Ordered one. I had to take "wireless" out of that search though before I found it. Especially nice for not overshooting temp when making candi syrup.

What I wouldn't give for a holocaust cloak. I almost always pitch too warm ~80 degrees. By morning it is down to 65ish. My beers are all award winners. j/k, but i've never had nasty off flavors but usually worry about it because pitching too warm. It's just a little ritual I go through. :)

I would just start with all-grain if that's what you're going to do eventually anyway. I did a few batches with extract and honestly when I went to AG the whole process just made more sense to me though it does take longer. You can have your grains milled when you buy them, and do biab to...

I'm interested to know how this goes. Sounds like it would make for a very quick AG brewday.

blackbeer- i am going to try that. burlingbrew- i too would up the flaked barley. to 2lbs. my base recipe has 25% flaked barley. keep the chocolate as is. i don't much care for crystal in stout. the problem is- you're going to have to experiment. which means making lots and lots of beer. :mug:

If you're going from Monterey to SF or vice-versa, the Santa Cruz area has some fantastic breweries: Santa Cruz Mountain Brewing, Sante Adairius, East Cliff, are my favs. But there is also Discretion, New Bohemia(haven't been yet) and Aleworks. Don't bother with Seabright. Then there is Lúpulo...

I often make a nice stout that is just 2-row, black patent and flaked barley. Whatever leftover hops, but I usually make it relatively hoppy. US-05. I've tried to make it different ways, with more conventional ingredients and amounts but ended up going back to the original, simple recipe...

Look at what has been done already- no need to reinvent the wheel. For instance, check out the recipe for Pliny. That is a fantastic (and simple) DIPA. I made it once and it turned out great.