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Grain has been picked up. Currently have someone lined up for the BYOB GC. Happy brewing, fellas :mug:

One more thing: I have a gift certificate to BYOB (Brew Your Own Bottle) in Haddon Township, NJ for $50. Because I don't envision brewing in the next few months, I will sell this as well for $40. I'm willing to sell this separate from the aforementioned grain. Brett is the owner...

Hello - My friend and I brewed all-grain at his house, but he's in the process of moving and we are storing our brew equipment for the next couple months. I am looking to sell the remaining base grain we have as a package to someone (prefer not to split sell to several people). All...

I don't know if it's 'sterile' however you can use it to top off extract batches, so it doesn't infect the beer. After I sat down to think about it, I remember coming across something where it said you drive out oxygen when you boil, and that helps the yeast stay inactive while they are in...

Exactly my thoughts, but I couldn't find anyone confirm this after searching this forum and others! My issue is me and two buddies brew together, so all our stuff is at another house. Each time I go there, I never have pre-boiled water prepared, and I rarely want to spend another hour to...

Yea, the basement stays pretty constant at 60-62 during the winter, and 68 degrees in the summer. It actually blew off like that twice - I cleaned it up and thought the main fermentation was over... 1 day later I had the same mess. That fermentation paid off, really looking forward to...

I almost forgot about this thread... came back to it and was surprised that there has not been a reply. Somebody has to have tried this, right? If not, I just may in the next month or two :drunk:

This happened to me on another batch... recipe and picture here: https://www.homebrewtalk.com/f69/darkness-black-ipa-333549/ Blew the airlock off once - I cleaned it up and thought it was done. The next day it happened again and looked like it did in that picture. My advice: a) If...

I want to harvest the yeast from my next batch into 3-4 mason jars to use for upcoming batches. I've successfully accomplished this using pre-boiled and cooled water to loosen the yeast cake from the bottom of the carboy. However, I wanted to know if you can simply add a gallon of bottled...

12# American Two-Row 1# Crystal 60L 0.5# Debittered Black Malt 0.5# Cara-Pils 0.25# Chocolate Malt Mash for 60 minutes at 149. Boil for 60 minutes. Hop Additions: FWH - 1.0 oz Apollo (18.6% AA) 20 Min - 0.5 oz Centennial (9.2% AA) 10 Min - 0.5 oz Centennial (9.2% AA) 10 Min - 0.5 oz Citra...

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My order is confirmed. Thanks again :mug:

I'm in for: 1x TF-MOPA 1x BZ-MUNH 1x CM-WHET 1x CM-RYEM 1x GP-RICE (Rice Hulls, not Flaked Rice - I think I saw both with this item number unless I'm going crazy) Thanks!!

Appreciate all the input, and thanks for that great article! I'm about 99% sure I will be brewing this one up, although it might not be for another month or two. I'll probably just go for the full 60 minute boil, but keep the hop schedule with no bittering additions. I just tasted a red...

I thought that might be a good reason for the full boil. I know this is definitely encouraged with Pilsner malt but I figured I MAY be able to get away with a shorter boil since it's plain 2-row. I'd like to hear from any folks who have done a shorter boil with success. This is my first...

I'm looking to make an American Wheat beer for this Spring with a good hop presence but not a ton of bitterness, so I thought about doing this recipe without any bittering hops. This is what I put together, ends up being ~1.045 OG and 27 IBU: 4 Lbs Wheat Malt 4 Lbs 2-Row 15 min - 1 oz...

Just in time! I'll take: 2x CM-SPIL 2x CM-2ROW

Gotcha... well I meddled already but I like the fact that I could have waited. I let my last batch ferment in the primary for 4 weeks without touching it but I made a nice yeast starter for that one and it fermented like crazy for the first two days. I've brewed about 8 batches and this was...

Hello all, I brewed on Friday at my buddies place and have the beer fermenting in his basement (~62 degrees). Went over there today to check on it and there was a half inch layer of foam as though it was nearing the end of fermentation after the krausen had died down. I took a hydrometer...

Amen. I realized I need $50 in nickels or $20 in pennies, lol. Random question - with that many, did you need a container to hold them all? And if so, what did you use that didn't throw off the weight by that much?