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Selling my Kenmore Keezer / Kegerator. Black chest freezer, maple collar, love controller, 4 perlick taps, 4 way manifold, 2 way manifold, drip tray. holds 6 Corny's with 2 on the compressor hump. Located in Long Beach Ca. Asking $500 Does not include CO2 tank or regulator. ~Danny

Updated again.

Updated the list for sold items and some reduced prices.

Kegs and mash tun are pending to Kona and Sloth.

Well they are old ball lock kegs so I wouldn't call them pretty but they are in good shape, not all dented up or anything. I have 6 but just don't see myself ever needing that many again and won't be brewing for a while so they are taking up space. Just going to hold onto 2 and get rid of the...

Selling off some stuff before moving and switching my system up. what I've got 5 Gallon ball lock kegs. ~ $45 Each ~SOLD 10 Gallon stainless pot with lid notched for immersion chiller. Has ball valve and thermometer. ~ SOLD Copper Immersion chiller with garden hose connection, I believe...

If I were you i'd get a new pest control guy. You should absolutely never use poison in a house or other building. I used to work pest control and saw it all the time though. You get dead rats/mice/whatever in the walls and such stinking the whole house up. Saw one family that tore an entire...

I had some yeast shipped during the summer from the yeast bay and they were quite warm so I was a bit concerned. Emailed them and got this response. Contrary to a lot of the inaccurate and unscientific claims to the contrary often seen on homebrew blogs and forums, yeast are quite resilient...

Bottle it off. When I brew my Brett saison I give it about 3 weeks in primary with just the saison yeast and then transfer, add the Brett and let it sit for about 3 months. Then it's into the bottles for at least another month at room temp before I crack one.

You can bottle condition with regular bombers. The thicker Belgian style bottles and then the punted bottles (with the indent in the bottom) are rated for more pressure. If you are carbing high like many saisons are then belgian bottles would be a good idea. Also, has the beer been fermenting...

I've had a couple cucumber beers and none of them were very good. And to be honest it doesn't even sound appealing. Maybe you can make it work, good luck man.

I fill mine at the local gas station until they need to be re-certified or are getting rusty, then I trade them in for a blue rhino that is all shiny and certified.

I agree with Dubo, I have had plenty of sours and can't remember many with lingering head. Even in highly carbed sours the head dissipates fairly quickly.

I'm in the 90808, Woodruff and Wardlow area, not that far from Stienfillers. Let me know if you have questions, maybe we can plan a brew day sometime if you would like to see how my particular system is set up.

Where abouts in Long Beach are you?

My wife does some craft stuff with labels so she likes to get them off cleanly. She heats up water and the with a funnel fills the bottles to jsut above the top of the label and lets them sit for about 20 minutes. Most labels come right off, some she uses a razor blade on. Any residual glue...

Just an update, we entered this as listedin the recipe in the Bruery batch 1000 contest, did not win but scored a 42 and 44 on the judging sheets. We also entered it into the Stone AHA rally competition last weekend with bourbon oak rather than port and took 3rd place.

It was cut in half by the butcher, he cut off the end of the flat just into the point. So it was missing the end of the flat and an inch or so of point. I was going to buy a whole but he had cut the end off for someone else and I didn't need a whole brisket as it was only for 4 people.

Well Sunday I did a half brisket, it was the point and flat end of the brisket and weighed 6 lbs. I cooked at 275, wrapped at about 160 and cooked to 203. It took about 6 hours then I held it at 170 in the oven still wrapped for a couple hours until dinner time. Also get the best quality...

I agree there is an art to it but he was asking for tips. He is using a modified Weber kettle so an all wood fire is not going to work for him, I said 275 because I imagine keeping the temp controlled on his first time with a new setup that is a modified kettle will probably be difficult. Also...