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For sale is my 7.3 Gallon Stout Conical Fermenter. This is the short version, measuring around 27" high and 18" in diameter. It comes with all original accessories (silicone gaskets, ball valves, hose barb, etc...) as shown in photos. I also purchased end caps which are included. I am...

So since I have moved to a 2-Keg Kegerator I haven't used my Party Pig. For those not familiar, this is a 2 1/2 gallon plastic keg with a built in dispenser, that sits in your fridge. It has a pressure pouch containing something sim. to baking soda and acid that continuously inflates and...

I recently started kegging and have built a kegerator with two kegs/taps. I'm still getting foam on my first pour. Taps are in the doors. Keg is a steady 38 degrees with a fan circulating air to even it out. 10' of 3/16" beer line is coiled neatly on top of each keg. I've done all of...

So I built my kegerator 1 month ago and have been drinking my first kegged brew for several weeks - a hoppy pale. The Kegerator started as an old GE fridge, which I customized. It has the typical compressor bump on the inside, and I had to bend down the chill plate like many fridge...

So since I have moved to a 2-Keg Kegerator I haven't used the Party Pig. I think I will make a 2 gallon batch of Cider and dispense with the pig so I don't tie up a kegerator dispenser. My question is regarding backsweetening. I'm thinking I can naturally prime for 3 weeks, refrigerate for a...

So since I have moved to a 2-Keg Kegerator I haven't used the Party Pig. I think I will make a 2 gallon batch of Cider and dispense with the pig so I don't tie up a kegerator dispenser. My question is regarding backsweetening. I'm thinking I can naturally prime for 3 weeks, refrigerate...

Hello all, I've been brewing beers for several years and thought it might be fine to try a wine kit. My wife is a big wine drinker and has fairly high standards. She usually drinks wines in the $10-$20 category, but definitely won't drink any wine. She gets wine delivered monthly from...

So I made a dry stout yesterday with Nottingham, which I usually use for stouts and brown ales. I do not have a temp controlled fermentation chamber and usually just use my old house basement, which ranges from 64 degrees in the winter to 70 in the summer. It is currently 68 degrees so knowing...

Just thought I would show a couple quick photos of how my Kegerator conversion turned out. I started with an old $50 craigslist fridge. I decided to install taps through the door because I didn't want to deal with cooling the lines in a tower. I dressed up the front with some oak trim...

I was ready to upgrade to a bench capper and was less than thrilled on the current models available. They all seem to be mostly plastic with a little stamped steel in places. There are a ton of rusty old cappers on ebay from the 20's that are cast iron and Made in the USA so I thought I would...

A number of folks here have Stout's normal fermenter. Price on that one is hard to beat but I didn't like the lid clamp design so I thought I would spend a little more for the short style fermenter they sell for a little more money. This version has the same capacity but in a shorter, wider...

After bottling about 30+ batches over the past few years I had my first combustion..... So I recently brewed up a partial mash kit called John Palmer's Elevenses which promised to be a rich brown ale. OG was 1.044 and I pitched Safale S-04 and did my standard 4 week primary. FG was 1.020...

I have an odd question with my Vanilla Porter. Backstory: Made a partial Mash kit from NB. OG was 1.058. Used dry Safale s05. Primaried for three weeks and racked last weekend into a glass Carboy with vanilla beans cut up. Gravity reading was 1.021. Tasted funny, sort of metalic and I had...

So I'm bottling my cider and and I noticed when checking gravity that it is lightly carbonated out of the Carboy. Bubbles in the test beaker and the sampling glass. It carbed in my 68 degree basement and had a regular airlock, so no pressure during the 4 week primary. Is there something...

So, after a 3 1/2 week primary I decided to go ahead and bottle my Rye IPA as I have time today and not this weekend. I primed it and transferred to my bottling bucket...... Opened my basement fridge for a beer and noticed the .5 ounces of Columnus sitting there in a bag, intended as the dry...

Grabbed a cream ale extract kit today at the LHBS to brew for my wife with some Nottingham ale yeast. Been using Nottingham a lot this winter because my basement had been in the low 60's and I've been making great beer. It occurred to me that with my basement now at 68 with the onset of summer...

Curious what the thoughts here are on this. I have made about two dozen extract kits over the past year. About half from Northern Brewer and about half from my excellent LHBS, Great Fermentations who makes their own signature kits. Northern B kits typically have about a pound of specialty...

I'm brewing a wheat/IPA hybrid. Calls for 1 oz of Magnum at 60 minutes and 1 oz of Williamette with 1 oz of Cascade at 10 minutes. I was distracted and added the Williamette at 60 minutes instead of the Magnum. I quickly grabbed a strainer and strained off the Williamette then added 2/3rds...

I am brewing a NB Extra Pale Ale kit today. Comes with 3 Oz of Cascade pellets. 2 oz at 60 minutes and 1 oz at flameout. I also picked up an ounce of whole leaf cascade for dry hopping. Never used whole leaf before. Would it be better to use the whole leaf at flameout and save one oz of pellets...

My 90 year old basement stayed a steady 70-71 degrees through the hot Indiana summer, which made for some nice beers. With cooler fall temps, my basement has dipped to around 66/67 degrees and by mid winter will be closer to 60. I currently have a Chocolate Porter with Nottingham and a Belgian...