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Kids and work and getting older---my brewing days are over. NW Side of Chicago For sale, all ready to brew on today (i.e. meticulously maintained and clean) US Grainfather Connect G30 - bluetooth enabled ($200 on its own) 4 tap keezer w/custom collar (and stickers!), gas regulator w/4-way...

So, I built this: https://www.homebrewtalk.com/wiki/index.php/Making_a_Partial_Mash_mash_tun And I can't wait to use it. One question, though: since the spigot is about 1/2 inch above the bottom of the cooler, I am going to lose about 16 oz. of wort per mash. Do I need to up my grain amount...

I just got the book Brewing Classic Styles by Jamil Zainasheff, and it's GREAT. One oddity, however, is that many recipes call for Munich malt extract. My LHBS doesn't carry it, and I've found a few online places that have Weyermann's 100% Munich Amber LME, but for around $45 for 8.8 lbs...

Yesterday my brother and I made the biggest, hoppiest beer I've ever made. To commemorate our graduating from college and grad school, we made an IIPA with 11 OZ of hops, 8 of which were whole leaf. Lots of late hop additions, etc., made it one hell of a beer. OG: 1.085, IBU well over 120...

I'll bet this has been posted before: http://www.strangebrew.ca/beername.php?Mode=Generate My personal favorite: The Jellyfish Formerly Known As Krusty's Non-Euclidean Altbier I'm using this for all my beer names now. EDIT: This is a "Beer Name Generator" and it is hilarious.

(1) Do you pitch the whole volume of liquid (including yeast) OR do you decant the "beer" and pitch only the yeast cake? (2) How many days before brew day do you make your starter?

From Meriam-Webster.com Fiat 1. a command or act of will that creates something without or as if without further effort. 2. an authoritative determination. Although this doesn't describe how I came up with this recipe, it does describe my search for a solid Fat Tire recipe. It seems like...

In as best as can be described, what exactly do people mean by this? I've read a lot about people tasting a typical extract "twang" or "skunk" flavor, but I don't know if I understand what people mean. I don't have the space/time to do AG, but i've had many AG homebrews, and have made many...

This is one of those things that I just can't seem to get my head around. I've made about a dozen batches, but always have fits with priming because I can't seem to figure out how much sugar to use. I've checked out the Beer Recipator's Carbonation calculator, and it says I need 4.5 oz of...

So earlier today I commented in this thread about some strange yeast I've been using. https://www.homebrewtalk.com/showthread.php?t=48206&page=2 This evening I noticed something odd in my S-airlock -- it appears to be sucking air in. I haven't seen it bubble inwards, but the "out" chamber...

I made a partial grain ESB Saturday. Brewing went great. Put 3 gallons of wort into 2 gallons of water. Stirred it around real good to aerate it. SG: 1.054. Temp: 72 degrees. Everything went peachy. I used a Wyeast 1028 London Ale Smack Pack. I smacked the pack about 4 hours before I...

Still using the bucket (still poor), and it kinda smells like hops. I soaked it with One-Step for a week, but there is still a faint odor. What can I use to deodorize it completely? What about white vinegar? Baking soda? How much to use (i.e. 1, 2 oz/gallon?) Thank you for your help!

I brew partial extract boils. I don't have the capacity or funds to upgrade significantly...yet. I am somewhat new and use pellets and boil them with the partial. I have noticed that the pellets absorb a lot of the wort. Obviously, I don't want all those hops in the fermenter, so I filter...

I bought 33lb LME in bulk for my next 5-6 batches; how long will it last?