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I have 3 Blichamnn Floor Burners for sale. I would like $100 each or make a reasonable offer. I can post pictures later if need be.

So I have access to Amoretti Artisan Natural Flavors (www.amoretti.com/amoretti_artisan_natural_flavors/Artisan%20Natural%20Flavors/30/1) and know that a lot of professional breweries are using them along with other Amoretti products. I was wondering if anyone has experience using their any of...

I am working on a Belgian Wit recipe, and I know traditionally a small amount of flaked oats are used. Well I was wondering has anyone used Simpsons Golden Naked Oats in one. I feel as though the effect would be the same because it is there to add to the smoothness in the mouth feel. Thoughts?

So I am currently using a 120L Speidel fermenter for my batches. Well transferring in to kegs is not my favorite thing, but I started doing a CO2 push to help the process out. The reason for this is because I am sealing my kegs before hand and do not have oxygen touch the beer. I fill through my...

So I brewed my third batch on my new system am running into a brick wall with my ABV. It is not that it is low, but always high. My last beer I was understanding of because it was a kolsch and I played with the temp in my ferment chamber when I shouldn't have. I have a Belgian Dubbel in my...

So I am brewing a Belgian Dubbel this weekend and started thinking about the Candi Syrup I am going to be using (which is D-90). Well I started wondering when and why do all of you add Candi Syrup into your beers. From everything I have been reading it is completely up the the brewer, but just...

So a buddy brewed a Christmas Ale in November and transferred it to secondary at the beginning of December. He intended to bourbon oak chip it, but didn't get to it. Well he still has it sitting currently, and I'm wondering if it is save able or still good. It has been in a glass carboy the...

Alright, so I have been holding off on asking cause I am trying to trust myself and believe in my yeast. However, I am not seeing anymore development in my Kolsh. It is 14 days in and my fermenter did great for the first 7 days maybe. My OG was 1.049, and now I am at 1.023 and have been for 3...

Just look for some peer review on a Kölsch recipe I am working on. Recipe is as follows: (it is for a 20 gallon brew) 84.8% (28lbs) Pilsner 2 Row German 2.0 SRM 15.2% (5lbs) Munich Malt 9.0 SRM 2oz Herkules 14.5% boil 60 minutes Kölsch yeast (Wyeast Labs #2565) 3 packs w/starter...

Hello all, So here is the run down... I am building a fermentation chamber using a mini fridge for my cold and a ceramic heat lamp for well my heat. I have installed the mini fridge into my chamber area, and I am trying to reconnect the thermostat to test it out. Well when my buddy and I...

So I have a couple of the Speidel Fermenters and I love them, however I am located in Indiana and well lets just say the weather is unpredictable and I need to consider options for keeping temperature for fermentation. I have seen the FermWrap Heater and other such products on the market, but...

I am looking to purchase a couple of things that I still need: Temperature control for kegerator Faucets and Shanks Co2 Regulator Secondary Regulators but may be willing to do the manifold method Mash Paddle minimum 3ft Let me know what you may have

So I am working on a recipe for an American brown and this is what I have so far. I would appreciate any critique of this. 75% Pale Malt (2 Row) US 10% Carmel/Crystal Malt-60L 8% Brown Malt 4% Black (Patent) Malt 3% Special Roast Northern Brewer Fuggles American All II Wyyeast...

Alright so I am trying to get ahold of chest freezer to be able to convert, and a friend as a Sear Cold Spot chest freezer he no longer needs. Well I can say the thing is big and would meet my legging needs, but what i am concerned about is the conversion itself. I want to be able to remove the...