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Here's the eHERMS setups: EHERMS homebrew setup - general for sale - by owner Here's the fermentation chamber: Fermentation Chamber - free stuff Not available anymore I'm moving soon and just don't have the room for this stuff. Both are pickup only. Thanks!

First off, I have a terrible history with getting hardware right. For every connection I have in my brew setup, it's probably taken 3 trips to the hardware store and countless random purchases of random fittings that don't work. Attached is a photo of my mash tun's outlet. What usually...

Hey everybody. I know there's already a ton of threads about false bottoms and reading through them has already helped me form an opinion but I figured I'd throw it out there anyway. I've got a rather large (~25gallon) homebrew setup but I generally brew 5 gallon batches. I think because of...

I've dug around a little and haven't found what I'm looking for so I figured I should just ask here. Is there a chart or any kind of reference for how to estimate what your cell count is if you're building a starter from dregs? I just finished my keg of 100% brett IPA and I would LOVE to reuse...

This is sort of a general question but I put it here in the wild/lambic forum because I'm more focused on beers that are sitting in fermenters for months rather than just a few weeks. The whole topic of minimizing oxygen exposure has developed into a ridiculous phobia for me. I understand that...

I was thinking about brewing a sour imperial stout and aging it on some fruit... pretty much inspired by Wicked Weed's Black Angel but without the barrels or years of experience. My thought was to brew a high gravity stout and then after a week or so, transfer it into a corny keg on top of a...

I've been fermenting a Saison with White Lab's American Farmhouse yeast, which, from what I understand, is a saison/brett blend. It's my first time brewing with it. I've also got this bag of oak chips lying around so I was thinking of throwing that in there to see what happens but I keep going...

So this brew was the first for a number of things. First all-grain, first 10 gallon, first time using pure oxygen and a diffusion stone. I brewed a hefeweizen and actually, everything seemed to go without any problems. I pitched at around 68-70 degrees and I'm storing at 62-63 degrees using...

I typically brew partial mashes and I feel like I'm really getting comfortable with the whole process. The only thing that never seems to line up for me is any resemblance to predicted OG or FG readings. I went from using a hydrometer to refractometer last year hoping that would solve the...

Hi. Yesterday was my first brew with a plate chiller and chugger pump and unfortunately, it was a bit of a disaster so I'm really curious how other people's setups work and how they troubleshoot issues. I decided to run mine directly from kettle to fermenter rather than recirculating. I had...