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I have a True Brand commercial kegerator for sale. Will hold 4 corney kegs plus CO2. Regulator and sankey coupler are included. Has the tower cooler. Really nice unit. I upgraded to a larger kegerator. I'm in Holland, Michigan. $700 or best offer

I found a good deal on a back bar style True Kegerator that will hold 8 corney kegs. true-tdb-24-48-1-g-1-49 It currently has a 3 tap tower on it. I am planning on adding another tower, with another 3 taps. Does anyone know if True has cooling lines in the stainless steel top...

I brewed a blonde 4 days ago with hops I've never heard of before. When its time I need a hop to dry hop with. Looking for suggestions. Do I even dry hop it all? *This will be tasted at a homebrew competition on June 4th. Blonde IPA 12 Gallons of wort was put into the fermenter after boil...

Planning on brewing a beer this weekend that is about 50% Wheat. The avoid a "stuck Sparge" I was planning on using 1/2lb of Rice Halls. Do I figure the 1/2lb of rice halls into my mash and sparge water calculations?

April Fools Day

I brewed a imperial IPA and am looking for dry hop advice. OG 1072 FG 1012 8% abv (I wanted a complex hop profile) 1oz 60min Horizon 10.1A 1oz 15min Northern Brewer 9.2AA 1oz 10min Falconers Flight 11.4AA 1oz 5min Pacific Jade 13.1AA 1oz 0min Centennial 9.5AA 70 IBU I'm...

I overshot my gravity. It was supposed to be 1078 ended up being 1090. I had made a 1L Starter the day before (24hrs) with 4oz of DME with yeast nutrient and 1 vial of WLP001 Liquid yeast. Will this be enough yeast or do I need to buy another vial and dump it in the feremtner? Thanks...

Yesterday…busy beer day I made 2 beers yesterday, Toasted Coconut Porter, Irish Red, both all grain. I racked 3 beers to other vessels. Raspberry Alt to a keg, ½ double batch of Kolsch to a keg, the other half to a carboy. (I’m out of available kegs) As I’m standing out on the back...

So here's my Craigslist Kegerator Find. $150 for a Commercial TRUE brand Kegerator with a Perlick Regulator, air cooled Tower, Facuet, and coupler. Cools great. It will hold 4 pin-lock kegs so I'll be replacing the single tap with a 4 tap tower.

I am still getting a bubble about once every 10 seconds out of my airlock and it's been three weeks. Does anybody know why? Is this normal? Hefeweizen (Brewing Classic Styles book, the extract version OG 1.052) While Labs WLP300 yeast with a starter. Fermented at 62deg per the recipe...

I recently found out my brew thermometer was reading 26 deg F too high. I brew a lot of the same beer (Kolsch) with a mash that's supposed to be 149. So...Every mash has actually been 175F. I've brewed 5-6 batches this year. In addition, I use the same thermometer for cooling, and I’ve...

The longer my Oatmeal Stouts sit the more cabonated they are getting and i dont know why. And what to do. Oatmeal Stout (All Grain) out of Brewing Classic styles. FG/OG right on. Sat in the fermenter for 4 weeks. Primed with corn sugar based on the NB calculator. (1/2cup 5.5g batch) I...

I have a Irish Red I want ready for St. Patricks day. Brewed on 2-2. I kegged it on 2-25 with 3.2oz of priming sugar to naturally carbonate, its been sitting at RT since then. My intention was to let it sit until 3-13 to fully carb up before chilling it and tapping it. (I didnt have any...

Has anybody ever brewed a beer using just 2-row? or just Pilsner? i.e 10lbs of 2-row, with no other malts/grains. What did it taste like?

After BIAB brewing for about a year, thought I’d try my hand in using a mash tun (10g Home Depot Cooler) with the braided water supply manifold in the bottom. I also added a sweet Bell's sticker to the front, which should help with temperature control. Janet's Brown Ale 16lb grain bill. I...

Currently I do BIAB, and (IMHO) make good/great tasting beer @75-80% efficiency. I made around 100 gallons in the last year using this method. BIAB is pretty easy, I raise the temp up to 165F to do a "mash out", dunk the bag in the water a few times, squeeze the bag, then boil...etc... I...

There's a particular beer I really enjoy at a local nano brewery. Based on the description does my attempt at a recipe match the description? Our amber ale - a lovely medium sweetness rides atop biscuity Munich and Victory specialty malts. An all-American hop bill of Columbus, Falconer's...

Brewed my first BIAB this last weekend, and everything went swimmingly. Through HBT, I brewed the Centennial Blonde often noted on this forum. I have about 30 extract batches under my belt so I took the next step. Anyway thanks for the learning opportunity! And people like looking at pictures.

I'd like to know if I'm about to do this right. I'm making a Maple Syrup Brown Ale, basically a typical English Brown Ale where I'm adding maple syrup. The brown ale has been sitting in the fermenter for almost 2 weeks and is no longer bubbling. My plan is to add 1lb of grade B pure Maple...

I wonder if anyone else runs into this or is there something i'm doing wrong? Typically when I keg "lighter" beers. i.e. Cream Ale, Pale Ale, Blonde Ale, over time the taste becomes much stronger and further away from the style. P.S. I brew extract. After carb'ing up, the first 20-30 days...