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Waiting for 2 members to get back to me. If they pass its yours.

I reluctantly am selling my homebrew equipment as I dont have the time to brew anymore. Everything is in excellent shape and has been used maybe 8 times with the exception of the Perlick faucet which is brand new and never used. This is basically everything you need and more to make you own...

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I live in a 2 bedroom apartment and brew about 2-3 times a month ranging from gallon batches to 5 gallon. I brew on my electric stove and it works fine. I do have a propane burner that I will drag outside sometimes if I'm doing a full boil batch. As far as where to keep your fermenters I keep...

I agree on the kegging set up. Don't have to store tons of bottles around anymore and it saves tons of time. I keep about 30-40 around to bottle off the keg to give out to friends.

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I was told by the owner of my LHBS who also runs a brewery to keep it in the fridge. That said I have some that's been in the fridge for about 6 months an it's still fine. Hopefully someone with more experience with LME will chime in. Sent from my iPhone using Home Brew

It would be an extract. Your steeping the grains for color and a little flavor. You'll put the grains in a steeping bag, steep them at around 155 degrees for 15-30 minutes depending on what you want to accomplish. Use the calculator on brewers friend and play with it until you get what you want...

I'd let it go for 3-4 days during vigorous fermentation and then switch to an airlock. As far as getting cleaner clearer beer let it ferment out check, take a hydrometer reading and when it's finished cold crash it for a few days if you have somewhere that allows you to do it. That will allow it...

Also as far as steeping you use the full amount that will be in your boil. So say you are doing a gallon batch you'll need around a gallon and a half, steep with 1.5 gallons, bring to a boil, add DME and start timing your boil and doing your hop additions. Sent from my iPhone using Home Brew

I would use a calculator like the one on brewers friend or beer smith, plug in all your ingredients and see what you end up with and then adjust the amounts to tailor to your desired taste. There is also a boil size on it so you can adjust that as well. Sent from my iPhone using Home Brew

It looks fine. Looks like the Krausen hasn't fully fallen back in the wort. I would get a hydrometer if you don't already have one, it's really the only way to know what's happening with your beer. You could have no airlock activity and it will be fermenting away. Don't use the airlock to...

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If you have time to stop in Memphis, High Cotton brewing just opened their tap room. Their ESB is excellent along with their IPA. One of the owners also runs a home brew store in town. Sent from my iPhone using Home Brew