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Where at in Illinois? Viewing on the mobile app.....

What would you make to help brewing/fermenting or prep work for brewing? And no "A D#%nBrewery!" types of answers! I would print a conical fermenter that fits in my cellar which is a funky shape and would need a custom "Print".

They have also identified mites as a large part of the problem too.

Hey prince! It has been a while and I didn't know you were on HBT! Anyways, looks like I know what hops I will definitely include in my hop garden this fall. :mug:

So I have decided to finally buy a chest freezer to make a keezer since now I need it for chilling wine. Should I try to do all of my degassing before or after I do my chilling to ~28 degrees for two weeks? Preferably I would like to degas after racking off the diamonds when the chilling is...

So I finally brewed this as a 10 gallon batch and after waiting anxiously for about 36 hours they are both fermenting away in the primaries. OG was ~1.090 so pretty much what was planned and the yeast is Wyeast 1214 Belgian yeast so I will be keeping a close eye on it to make sure the airlocks...

That is awesome, what made you decide to make the leap to brewery owner? I can't wait to finally brew is since I saw it over a year ago it has been in my list!

I am finally going to brew this, ever since I found this recipe it has been on my list. Going to stick with original recipe and make a double batch in hopes it will help it last so that it can properly age!

Thanks Yooper! I will be getting a kegerator some time to do cold stabilization because I don't want to take the chance on ruining a batch of wine even though it is pretty unlikely.

6 gallons Thread total = 25500.5

My garage is detached and they currently reside in my basement at ~50-55 degrees, I dont have an old fridge large enough to hold a carboy. I was looking for confirmation that it was worth the possible hassle to try to get the wine diamonds. Thank you for the information. Once I get it to a...

I have about 35 gallons of various types of grape wine that have been aging for 3 or 9 months and have been told that dropping the temperature to ~28 degrees F for two weeks to get the tartaric acid to drop out. Now this would require putting the batches outside and possibly having them freeze...

Count me in! :ban:

Where you located? I am surfing on the phone so can't see details... I am in southeast Michigan and would be interested.

I have seen people do something like "Keywords: keg, carboy, corny, tap, beer, demijohn" at the bottom of their list to make the keywords inherent to the listing itself.

This looks perfect for my needs but alas I am not going to make it to the Chicago area within the next month or so but if it is still available I will take it off your hands! Glws!

Nice, I will check out Adventures in Homebrewing and see about the other contacts that are mentioned. A couple 5 gallon barrels to handle a red wine and an imperial stout or bourborn porter would be the most I would want to handle at the moment. Has anyone had experience with cleaning between...

they do have a little bit better price, I still have to decide on which size is best for my needs though, thanks for the info

I don't see too many used ones, but when they do pop up they definitely are cheaper....I do remember a thread in the classifieds that was a guy selling his used liquor barrels and seemed to have an ongoing supply. Good point about the size for sour aging, I dont plan on doing anything but 5...

I would definitely like to see how this turns out!