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I am looking to purchase a brew stand. 1 or 2 tier only please. Don't particularly need the kettles but would be interested in a complete turn key system if that is what is required to get this done. I am located in northern California and can pick up most anywhere in the state an am happy to...

Just found it on CL. Thanks for the update. I sent you an email.

Your craigslist posting has expired. Whats included? You ever get up to SF BAY area?

where are you located?

I have an extra oak barrel I am not going to fill anytime soon so I am looking to sell it. It is 50L or around 13 gallons. Was used for red wine. Seems to hold liquid fine (I currently have an so2/water solution in it) but it is sold as is. Would prefer local pick up. I am in the SF Bay area...

look into Faro beers...

Thanks for the interest guys. The deal is pending with curtis...if it doesn't work out I will simply move down the list. I will keep you posted. Cheers.

I am posting this for a buddy of mine. He has a single tap (tower) kegerator and wants to upgrade to a two tap tower. If anyone has one for sale please let me know! Cheers. (Also three tap tower might be considered)

I have three (3) 1/4bbl (7.9 gallon) sanke kegs for sell. The dip tubes have been removes and are ready for a bung and air lock (not included) to ferment/age your brew. I have accumulated to many off these and now have a few that just sit empty. $25 a piece, you pay shipping and any other...

swankyswede, i am working on a research project and ran some beer on the UV-VIS using your method in our lab...seemed to be quite accurate

As far as the bugs are concerned I would just toss them in with the wort after you brew. After your first batch through it it should be good to go with the next batch especially if you get your timing right..

Give it a few hot water soaks to remove tannin build up and let the wood swell to ensure no leaks. Then hit it with some room temp citric acid/ so2 mix water and let it soak for a few hours, drain and you should be good to go. Just don't let it dry out or else the wood could shrink and you would...

Does anyone have any links or scientific papers that talk about the number and variety of flavor and aroma compounds contributed by yeast? I was reading this article... http://***********/stories/recipes/article/indices/58-yeast/62-7-fascinating-facts-about-yeast and the author mentioned "Yeast...

I have two of these. Haven't got around to using them yet but solidly made tanks for sure. Let me know if you had a specific question.

I am in fresno and have a couple 1/4 barrel kegs i could trade. let me know if your interested.

I would agree with bokonon. If you tried to culture a mix of things you would have a host of microorganisms fighting for the same resources and inevitably I would think some would out compete others. I would say isolate first then store.

I would suggest oak barrel. I think the slow gas exchange the barrel allows for is something you can't get with chips or additives.

not mine. I am out in Cali and it doesn't appear the seller wants to ship. Great find for someone in the Milwaukee area... http://milwaukee.craigslist.org/for/1462187975.html

wait are we saying the same thing here menschmaschine? I agree there is a whole slew of microbes that do well sub .85 aw (Zygosaccharomyces bailii and penicillium for example) and I realize water activity and osmotic pressure are inversly proportional to each other, but I am confused on which...

not sure about titration...you can use uv/vis, hplc, and im sure gc mass spec though I dont know the method for gc mass spec. http://www.realbeer.com/hops/ASBC.html you can check out the first two methods there. Gonna need to get your hands on some toluene or diethyl ether, both of which can be...