homebrew

All Grain setup for sale. Everything you need, except for hoses, and t.c.clamps. Keggle HLT sight glass, thermometer, ballvalve Converted oxygen tank boiler (Larger than keggle) SS, with handles, sight glass, thermometer, drain valve. Igloo mash tun with sparge setup, and copper manifold...

Hi all, This is my first time brewing a Milk Stout, therefore using Lactose. Is it wise to clarify this brew (Gelatin), or will I end up removing the Lactose?

Everything you need to brew and bottle or keg beer. All items are almost brand new, only used a few times and some of the equipment has never been used. - 6 and 3 Gallon glass Carboys - Two 5 Gallon buckets/fermenters - Northern Brewer keg system with two Cornelius ball lock kegs and two...

Located in Denver. Selling my turnkey home built 1/2 bbl brew stand. This system was built on heavy duty rack shelving with locking casters and provides easy liquid transfers without heavy lifting. This system includes a homemade temp controller that is used to maintain mash temperatures...

Custom Stainless Steel Brew Stand Welded Stainless Steel custom fabricated brew stand with 3 burners, regulator set for liquid propane usage. Banjo style burners, Bayou Classic - high pressure cast iron burner BG10. 4 heavy-duty locking casters built to last. Brewstand only...

Hi, After my first successful homebrew of the Coopers Lager kit, I decided to do another batch. However even after 6 months in bottles my beer has just turned out very fizzy with no head whatsoever and a yeasty taste and has not got better over time at all. I am very confused as to why as I...

Hey Everyone! Started a project around building a jockey box which I can use for sharing my homebrew at larger events. I wanted to do something different and unique and not just a standard cooler. It took a little bit but I found this antique Hamilton Skotch Skylander cooler from the 1950’s...

Hello, I am going to brew my first bottle of Hard Apple Cider. I really wonder if it is going to smell bad and if it is going to linger or if the smell is going to come out of the closet. Here’s what I will do: buy two 1 litres of natural pasturized apple juice, pour out a bit of those two...

Hi Guys, So I was looking at brewing a Belgian Tripel, however, it seems all the instructions on fermentation require I lager the beer. Unfortunately I don't have a kegerator or any way of chilling down the temperature, unfortunately it'll likely have to stay in room temp. I plan on leaving...

". . . looked over the wall and peeped my neighbor's sick new brewery. Bro, he said he can turn water into beer!"

Generally it’s nice to brew with predictable ingredients in controlled conditions. You purchase your ingredients, follow your process, pitch your yeast, and leave your beer in a temperature stable environment. After some time the yeast consumes all the sugars and leaves behind its own flavor...

It wasn’t that long ago that if you had offered homebrewers and craft beer drinkers a low-impact, low-alcohol beer with approachable flavor, they would have scoffed. Real beer was meant to be big, bold, adventurous, and preferably have a sizable ABV (Alcohol by Volume). Oh, how times have...

If you love barrel aged beer like I do, you have probably thought about brewing a big beer and adding those wonderful barrel flavors to your beer. Aging your beer on wood will add some complexity to your beer and introduce some great new flavors. Aging in a barrel is the most recognized way to...

Being a fan of hoppy beers, I’ve tasted a lot of different expressions of IPA, IIPA, Session IPA, and in it sboom, the specialty IPA’s like White IPA, Red IPA, Rye IPA and, one of my favorites of that list, Black IPA or Cascadian Dark Ale. This style, according to the BJCP Guidelines, was...

We’re in the depths of winter and folks might erroneously assume that fresh wine making produce was incontrovertibly thin on the ground. You’re invited to think again. So, with the wine cellar in likely need of substantive input, where does that leave us with several idle months ahead before the...

One of the beers that made me enter the hobby of brewing was a nice and fluffy Paulaner hefe-eeissbier. It was the first hefeweizen I tasted and I fell in love instantly with the style: phenolic, estery, wheaty, refreshing, bubbly… simply delicious. Since then I tried to brew some examples of...

Beer is one of those beverages that has an important trademark: it is bubbly, effervescent and bright. CO2 is imparted by beer conditioning (by adding priming sugar) or by forcing CO2 into a keg, this element has a huge impact in our favorite brew, and can give very specific characteristics just...

The original London Porter was a smoked beer which utilized exclusively British Brown malt, smoked over Hornbeam. There was until fairly recently a general consensus that it was in its original form a mixture of a ‘mild’ beer (actually a ‘fresh’ or ‘green’ beer) and a ‘stale’ (or mature beer...

The term “lager”, like many brewing terms, comes from our German Brewing Brethren. It means “storeroom” or “warehouse”. They key reason behind the term is that lager, unlike ale, has a longer fermentation time which leads to a “cleaner” tasting beer than ales. Because the beer is so “clean” they...

Pleased with the HLT/heat exchanger project shown in a previous article, my friend Rick asked me to help him with his MLT build. We used the same techniques and many of the same components for this phase of his three vessel brewing system. This was the simplest kettle of the project, requiring...