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Everything is sold, thanks.

Everything is sold, thanks. Getting out of the hobby. Unfortunately I don't have the time or energy anymore as I'm back in school, working full time, and have two small children. It was fun when I was an out of work newlywed - not so much anymore! I am not shipping any large items. Local...

Yeah... a lot of people are warning me about kitchens in this thread... it makes me glad I have never chilled in my kitchen... Yes, and we just planted more. This sounds cool, I can get to 140 in no time.

ok, ok, I'll chill out :o

It's already hooked up to a hose. :\ the hose comes in the front door and out the back window. Is it really okay to cool outside? Aren't there bacteria and wild yeast outside? I would love to cool outside, if only I weren't so concerned that my beer would be contaminated. Other people...

There is more than one of us. :D We have stairs in the way. :\ That's what I am afraid of. But post boil I only have 15 gallons plus hop goop etc. (Haven't tried a 20 gal batch yet.) So maybe ~130 lbs? 65 lbs on each handle. Can they "handle" it?

Hey guys, My 30gal Blichmann BK has a warning on it about moving the kettle when it's full. Specifically, don't do it. Is that because it's just heavy and dangerous or because the handles can't handle the weight? I noticed they weren't riveted through the sidewall like some of my other...

if you can find them, 1 oz. each of nagadamni and biranjasipha boiled in 5 gallon of wort for 60 minutes will bitter your beer. best bet would be an ayurvedic/herbal medicine shop. they might be able to order it in. it won't taste like beer, though. the herbs will balance the sweetness of the...

There is nothing wrong with fly sparging. There is also nothing wrong with raking the top of the grain bed during a fly sparge. This actually helps to prevent channeling, which can be caused by the formation of an oberteig over your grainbed. Just don't dig too deep. If you're worried about...

I guess I just think of it as a liquid dessert. with a ton of alcohol in it. :cross:

I love 120. It's my favorite. Then again, I also love cheesecake for breakfast. :o

Get the beer all made right up until you are about to pitch the yeast. Then sell it to him. Then have him pitch the yeast. You can help him bottle it when it's done. Legally it's not beer until you pitch the yeast. You can sell wort all day long. Just think of it as reconstituted pre-hopped...

AG = flexibility and more control over the process. AG also = more things you can screw up, more money spent on equipment, more time every brew day. AG does not necessarily = better taste, especially for straightforward styles that don't rely much on malt character. However, AG = way...

try a 90 minute sacc rest. you should see your attentuation improve by a few points. you might be getting all your starch converted but still have long chain sugars that can be broken down just by letting everything sit a bit longer.

good things come to those who wait ;)

It'll be sweet... I'd ditch the caramel malts and move the saccharification rest a few degrees lower. If you want it darker, just boil a while longer before you add hops. It will darken up plenty on its own. My last barleywine is darker than many brown ales and the only malt I used was...

Yes, there is a team of shills posting this environmental impact crap all over Wikipedia. There is a huge story behind this if you care to research it. It is politics, pure and simple.

worrying, not relaxing, and not having a homebrew?

How did this turn out? I tried this beer the other day and I wouldn't mind 5 gals of it.

How did you sanitize the fenugreek? Vodka? Lacto is hard to diagnose without a taste.