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It is still available. Excellent condition. Lives inside on a rolling stand. Step filter is original, no cracking so far. No parts have been replaced. Only reason I am selling is a new Z1 is on its way. What is your Zip?

Used Zymatic for sale. Unit has 16 brew sessions on it. Cleaned and rinsed per Pico's recommended schedule. I have not had any errors on this machine. Will ship in original box with all original accessories. (Minus the keg) $800 + Free Lower 48 Shipping

Try first wort hopping the next time you brew this one. 5 or 6 grams during lautering, then use the rest of that ounce (or some other hop)l ater in the boil to bring up the IBU's........

I have been using Yooper's schedule, after trying many different ones. 10 Days in the primary, unless it's a higher gravity beer. No secondary unless it's absolutely required. (ie, fruit, etc.) Sometimes I cold crash the primary, sometimes I don't. Rack to your keg. Force carb - 30 PSI for...

I am currently using this one. Pretty quiet, same as my chest freezer noise wise. http://www.beveragefactory.com/refrigerators/beer/sbc500bv.shtml One big problem though. It won't hold 4 ball lock kegs. The compressor hump gets in the way. I have two pin locks I converted to solve the problem.

My opinion. Skip the secondary. Cold crashing will reduce the amount of sediment that will settle in your keg. I have done this both ways, no noticeable difference in taste. 2-3 weeks on gas in the kegerator and it's good to go.

Use RO water.... Along with this: https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

Here ya go..... http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?17118294#tag

That's a pretty large range of beers. My first thoughts. 1. Indoor or outdoor wedding? If outdoors, what's the normal temperature that time of year? Where I live it's too hot for stouts and porters in late summer, IMO. 2. Do you know the audience? Lots of craft beer drinkers...

I use FWH in quite a few of my recipes as BIAB'er. Pull the bag, let it strain, fire up the burner and drop in the FWH amount. Easy as that.

Possibly a bad QD on the beer side allowing CO2 into the beer line? Are all of your O rings lubed well? At 38 degrees that yeast isn't still active..... Yeast sediment in the bottom is normal.

I'd skip the secondary, especially for a brown ale. FYI, many of us skip the secondary these days, for most beers anyways. If you think the temp was closer to 60F, move the fermenter to a warmer spot and rouse the yeast a little. Wait a few more days then bottle/keg.

Mashing @ 140 would be too low IMO. Malty & Sticky sweet are two different subjects, that get intertwined. You can have a malty beer, that is relatively dry mouthfeel wise. Likewise, you can have a malty beer that is cloyingly sweet. Look around on here for recipes that use C80, there a quite...

I'd use the US-05, based on your options. I like to use WLP 051 generally for blondes. With a .046 beer, you'll be below 5% ABV. 154 mash temp will be just fine IMO.

I use the 44qt with a basket, and do 6 gallon batches. I normally brew lower gravity stuff, but on the occasion I brew a bigger beer .065+. I have to reduce the strike water volume, then rinse the grain bag after mashing to get the desired boil volume. It works just fine, with a small...

You are going to have go do a little reading of your own. Let me help get you started. https://www.homebrewtalk.com/f244/biab-brewing-pics-233289/

1. Depends on your kettle size, amount of grain/hops and your desired final volume. I brew 6 gallon batches, which leaves me with 5 gallons into the keg Since your are using a keggle, I would wait till you get the proper size voile bag. Use your pulley system. Makes life much...

Probably low efficiency, amongst a few other issues. BIAB efficiency needs a good grain crush. I double crush my grain, and get around 72%. Get a good thermometer, then look at your water. Water chemistry plays a MUCH larger role in all grain than it does with extract brewing. Check...

First off, read the water chemistry primer if you haven't already. The reason being, all grain brewing requires closer attention to water chemistry than extract brewing does. Their are too many variables to compare the scale of brewing you are conducting compared to your local brewery. If...