Recent content by buzzbromp

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Looking to sell kegerator for $300 O.B.O. located in Westminster, CO. Includes the following: o refrigerator, o 4 perlite faucets and shanks already installed, o 4 way gas manifold o CO2 tank and regulator o drip tray

Someone is stopping by this weekend to take the kegs. If they decide not to, I will let you know Sent from my iPhone using Home Brew

I am mistaken, they are ball lock kegs Sent from my iPhone using Home Brew

Id rather not ship. They are not ball lock kegs. Sent from my iPhone using Home Brew

3 kegs - $100 Mill setup - $300 Sent from my iPhone using Home Brew

I would like to sell 3 corny kegs and a Motorized mill setup, which includes 15 lb barley crusher, motor, pulleys, belt and mounting desk. $400 OBO. Sent from my iPhone using Home Brew

I got rid of all the small equipment and likely the top tier, now I'm just trying to get rid of the grain mill table and the kegerator(either with fridge, or as all the pieces without the fridge) Sent from my iPhone using Home Brew

Thanks, I will let you know if I end up selling the brew equipment by item Sent from my iPhone using Home Brew

Hi, I just had a baby and my equipment takes up too much room. I am hanging up the paddle for now. I would like to sell my equipment in batches, preferably. If not I will entertain offers piece meal. I live in the North Suburbs of Denver. * Blichmann Top TierSetup with 3 burners and a...

Thanks for the tips. I'll try both methods, beans in secondary and cold brewed coffee in secondary/keg and compare results.

I was wondering if anyone has experimented with when to add the coffee to the beer? If so, how did it differ in flavor? Mash as beans Boil as beans Boil as coffee Se ondary as coffee

I typically brew 10 gallon batches, but started to do 5 gallon batches for the first time. The water just barely gets to the thermometer connected to my 15.5 gallon pot, so I used a floating thermometer for the strike and mash tester. Well after my second batch i realized the floating...

I typically brew two 10 gallon batches with the help of one friend. We start sanitizing and setting up around 7:30 am and usually finish cleaning around 6 pm. That includes 30 minutes of aeration for each carboy and pitching. We just started to smoke meat while brewing, which also takes...

Anyone ever have issues with uneven heating of the mash using a RIMS/HERMS system? I heat the mash tun and run the circulating wort through a copper line in the HWT. It dumps right into the mash, but I have to stir to distribute the heat. My homebrew store recommended throwing a half pound of...