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Pastry Stout

Sign me up. Thanks for the sale

A must have

8-10 for me

I’m in Awe and speechless. Fine job

5-6 hours from grain crush to last item clean making a 5 gal batch in my Anvil 10.5. Not including yeast starter 2 days prior

Hopzoil centennial Hopzoil saaz Hopzoil cascade Hopzoil citrus fruitbomb Hopzoil citrone Thank you

Great Offer. Thanks again

Family cook outs to name one. Always a hero with cold beer on tap.

Last one till Black Friday

My meat needs this gimmick. Thanks inkbird

This is my 3rd year brewing with the Anvil 10.5. No regrets. I’ve brewed at least 50 times with no issues. My advise is to get the 18 and read every post you can find on the Anvil and it’s quirks. Then brew and develop your own best practices.

Reading the “my first beer thread”, I have a hankering for a Michelob on tap. Found a clone recipe. 10 lbs of Hana Heritage Malt, with a hops addition of Saaz, Mt Hood, and Fuggle. If nothing else, a fine German lager.

Probably my dad’s Stroh’s, but, as a teen, Miller & Miller lite Still like a cold Miller lite on Draugft every once in a while.

Yes sir

Busy brew day. Couldn’t sleep so began my dough in on a chinook IPA all grain 5 gal @ 4am. Transferred another IPA to keg. Put in kegerator on pressure. Transferred a barleywine that had been aging in a barrel to a keg which I bottled all but one gallon for the hand pull. And of course all the...

Last bottle is a 2020 barleywine. Lasted almost 2 years. Just bottled it’s replacement at almost 10% ABV. Hoping for as good or better after some more aging.

Sometimes beer is not what I need

Wi-Fi is a great feature