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So, some people lose their keys, wallet, maybe a few bucks at the track. I lose Cider. So, last night I came across an overlooked carboy of Cider I did in the Fall of 2012. I got the top off of it and there was nothing visually wrong with it. Took a sample and got the FG as well as...

Forgot to add pics....

A few years ago I was going to do the whole "CO2 tank outside of the keezer with the distributor in the keezer" project. Things changed but I still have the cable. I think keg connection charged me close to $80 for it. It's yours for $50 shipped or best offer.

I have four shanks that were "rescued" from a keezer due to be pitched. Didn't have a proper wrench for the job so the collars are a little scratched up. Believe they are Stainless Steel. Unsightly? A bit.... Functional? 100%!!! Will sell all 4 for $50 shipped or best offer.

Um, not it isn't. If it was then books like "Brew Like A Monk" wouldn't exist and certainly wouldn't be as popular as they are. Books like that sell so well because when we look to craft at home we try and draw lessons and processes learned from the professionals.

I agree. I know plenty of folks who brew BIAB almost exclusively. Some of them make great beer too. But to me crafting beer is, alot of times, about the learning process. And not just making my own beer. It's about learning how others that do it on a professional level achieve the...

With AG I don't ever recall having to lift a scalding hot wet bag of grains.

The thing that drove me to brewing AG was, thankfully, BIAB. I just found the process cumbersome and mainly just too derivative from BIAB. Why would I want to continue doing something that was derived from and required things like more materials when I could just do the original thing to...

Learning the basic mechanics of all grain I've found is easier to teach if you cut out as much stuff that's not wholly necessary. With that said, I might suggest just not sparging for the first run. Calculate the amount of water you will need by: 5.25 in fermenter + 1.0 gallons lost to boil...

I've had Wyeast fully within the date of viability be DOA. It's hard to know with 100% certainty what happened prior to me getting them so it's near impossible to say what actually happened. My LHBS was exceptional and offered me a replacement on the spot just for mentioning it as long as I...

When money's tight it's hard to beat a better price and when you're dealing with a Mom and Pop BrewShop I always feel bad asking them to pricematch. In the past I've bought online. Mostly when I was doing extract kits it's hard to beat the specials and deals. The only thing I think I buy...

One of the most amazing things I ever saw in the DIY forum was a guy who took the paddle from an ice cream maker and attached it to the inside lid of an Igloo cooler mash tun. The constant exposure of water to malt brought his efficiency up to something insane. I think I remember him saying...

A few suggestions... -pre-heat the MLT. I'll drop two or three gallons of 180 degree water in mine just before I start heating water for the mash. Put the lid on tight and let it sit. For overnight mashes I'll do this an hour before I start to make sure it's fully up to speed before I cover...

The problem with distilled is that it lacks anything but just the water; were talking calcium, etc. Those are components that will lend themselves to the flavor in some cases and mash pH, etc. If you're using distilled then you need to be certain to be adding those other components...

Generally I will sparge of some type when I'm doing a shorter mash. I teach a homebrew class and will Sparge since it's usually part of the process and there's usually time on hand. I will say that 90% of my brewing I do an overnight mash where there is no sparging and I usually do better than...

Largely that is the tack that I have started to take. For a half dozen bottles of craft brew I realize that I could have picked up a 50 pound bag of US 2-Row Malt. At a pretty reasonable ABV that could have been base malt for four or five batches. If I knuckle-down and wash yeast that takes a...

The 525 model has a flaw in it. It requires pressure against a gasket in order to seal shut. Pressure against the gasket will eventually compress it and put it out of place. Perlick is working on it. And by working on it I mean they're releasing a new model of tap and not doing anything to...

In the entire process the most hands-off portion is typically mashing. By doing it overnight and then mashing out first thing in the morning you're killing the 90 minutes you'd spend staring at it while conversion happens and then as the tun is draining you can do things on the side like...

Spoke to Jeff at Perlick a little while ago. The basic premise is that pressure pushes the ball against an O-Ring (item #3 if you're looking at the schematic) which stops beer from flowing through the tap. This system works fine as long as two things are true: -there is enough pressure to hold...

No, I'm done fighting with them. I either get something from Perlick saying "this will fix it" and I hear from others that they're right-on or they're gone. Please do a Google search for "Perlick 525 leak" and you will see a great number of people who are experiencing this issue as me...