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I have a local prospective buyer, so if that falls through, certainly

Brew Stand photo

Also have a 2 liter Erlenmeyer flask and StirStarter

Some pictures to go with it. Brew stand to come this afternoon

It's with a heavy heart that I am selling my brewery. I have started a family and with a busy work schedule, I just don't get the time and enjoyment that I used to when I started this journey 10 years ago. Up for sale is a complete all-grain brewing kit: everything you need to brew 5-6 gallons...

+6 DelperBrau ESB =8373.5

5 dunkle 2736.5

Count me in!

I jumped to all grain about 2 years ago And learned very quickly that you can spend a couple hundred or a few thousand on equipment. Once you get past that, then, definitely, you can make beer cheaper than commercial beer. They way I look at it is: it's a hobby where you are going to sink money...

I just opened by first bottle and let me tell you......HOLY CRAP IS IT GOOD! I used 2.5oz of American Oak medium toast cubes soaked in about 600ml of Woodford reserve(basically just enough to cover the cubes in the bowl I was using) with 2 split vanilla beans. I let it sit during the 3 week...

I brewed this up this morning and it's happily bubbling away already! Just finished getting the oak chips in the Woodford Reserve. Hope it all goes well

I like your thinking. Any chance that I could get the recipe from you? I've been wanting to make a clone

That sucks about the meeting. I had an on-call rotation on my last job (pc technician), had to work a couple christmas holidays and others as well, so i feel ya.

30 minutes left of a 5 gallon batch of Kentucky Bourbon Barrel Ale. What could be more American of a beer?! Later on today, smoking some Memphis Style Brisket

Let nothing stop the making of the sweet nectar of life!

5oz is always a good rule of thumb, but I always find that my beers get over carbonated when bottling with 5oz of corn sugar. I would suggest that you use mr malty to get the carbonation for the style. Yes, hefes tend to be higher than the average beer, but my last wheat only called for 4oz of...

Good idea, I just added it.

Yeah, at least most of you guys have SOMEONE nearby. The closest to me in Arkansas in at least 1000 miles away........Looks like I'm sharing with myself.....

Do you pre-heat your cooler? Being that much larger than your mash, I would think that could be a problem if you don't

The dead space will only affect the temperature if you open the lid during the mash. The temp will stabilize (lose maybe 1 degree to do this) and after that, it should stay the same. I've never had problems with a 60 qt cooler for my 5 gallon batches. I just set it and leave it and lose at most...