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Sabco kettle, 15.5 gallons, with thermometer, site tube, hop stopper, tri-clamps. Paid around $600, asking $220. Very good condition (used only a 2-3 times). Pickup in Chapel Hill.

Portuguese floor corker, like new condition (used once). Works beautifully. $20. Pickup in Chapel Hill.

Polar ware 10.5 gal brew pot with lid, 1/2" ball valve. $100. Pickup in Chapel Hill.

Agata bench capper, plastic bottle drying tree, and four boxes of 12each 22oz bottles. Bottles are new-in-box. Capper and drying tree used only once. $20. Pick up in Chapel Hill, NC. http://www.americanbrewmaster.com/Bottle-Capper-Agata-Bench-Capper...

Rubbermaid 10gal coolers, with false bottom. Mash tun is fitted with ball valve, and I have the coupling for the HLT. $60. Local pickup in CH.

Four 5 gal carboys, $10 each. Two 6 gal carboys, $15 each. Will throw in caps, nylon carriers, airlocks, stoppers, whatnot.

I'm moving to AG and want to get a keggle for boiling. The Sabco looks great, but I'm confused about the threadless ports. Does this limit the choice of false bottoms and screens, or can I use, say, the Hop Stopper? What screen or false bottom do people recommend with the Sabco keggle? Thanks!

Here are a few photos from the weekend brew session. http://www.nosnhojr.com/private/Richard/homebrew/2007-lagerfest/lagerfest.htm

Okay, I've been inspired by Dude's Pliny recipe as well as the need to clear out some hops and LME, so I'm brewing something tomorrow. My current thinking is to do an extract+steeping IPA/IIPA with a relatively low ~120 IBUs ;) and dry hop the hell out of it a la Dude's Pliny schedule...

In Dude's thread about Pliny the Bastard, he mentions multiple dry hop additions, each for something like 2 weeks. When doing a multi-stage dry hopping, do you just add new hops, or do you remove the old hops at each stage? If so, how? Rack to a new carboy? I've heard that dry hopping past...

I'm making my first mead (a raspberry melomel, actually) and racked it to secondary today. It looks great so far! The smell reminds me quite a lot of some white wines from the Finger Lakes region. I had let this sit in the primary two months and was worried about autolosis, but it smells...

Well, they're putting up Christmas decorations at the mall, so it can't be too early to talk about goals for next year, right? :D 2006 was my first year homebrewing, and I'm averaging about one batch per month. In 2007, my goals are: brew every three weeks stick with extract / partial...

Has anyone found Celebration Ale in the Triangle yet? I hear it's been released. Also, while googling for it, I found a review of a Sierra Nevada "Torpedo Ale", which is supposed to be much like SNCA. Is there a local joint that has SN seasonal brews on tap? Has anyone tried it? ps. I...

Hi all, Just a follow-up on my experience switching from pellets to whole hops. I posted about a month ago about problems I encountered after switching from pellets to whole hops. The two main issues (related) have been clogging problems when draining wort from brewpot to primary, and...

Today I brewed a second batch of IPA, making a few changes in recipe from the first batch. The two biggest changes were to bump up the DME from 6.5 lbs to 8 lbs, and to use whole hops instead of pellets. The boil went fine, but when it came time to rack into the carboy, things started to...

I'm planning to brew an american hefeweizen this weekend, using Wyeast 1010. Should I use wheat dme for the starter, or is it fine to use regular extra light dme? TIA.

Lately, I've had several commercial beers that remind me quite a lot of Fat Tire. Has anyone else noticed this? Is it my imagination? I remember being blown away by Fat Tire ~5 years ago, when I first had a pint of it on 6th Street in Austin. About a year ago, I moved to NC from CA, and...

Hi everyone, I've just started homebrewing and I'm really enjoying the hobby so far! I look forward to talking with people here. I started homebrewing mainly as a hobby to do with my dad, and I hope to start a new batch every 2-3 weeks. We've brewed two batches so far, a Pale Ale and an...