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I have the following used brewing equipment for sale. Dunwoody (Atlanta), GA. Pick-up/Cash Only $300 for everything Mash Tun (Converted 10 gal cooler) 40 qt Stainless Steel Brew Pot with Cover 5 gal Carboy 6.5 gal Carboy Immersion Wort Chiller (50 ft. 3/8” diameter) Hydrometer &...

I made an IPA (basically my typical IPA hopped up pretty well with American Hops) but fermented it with Belgian Yeast strain. There's a contest coming up in my area & I thought I would enter it just 'cause. I don't expect much, but it will be fun and I love the feedback. In what category...

I'm thinking about submitting one of my brews to a contest in a couple of weeks and I'm unsure about the category. I brewed what is basically an IPA (along the lines of Lagunitas Sumpin' Sumpin' Ale), and added lemongrass & ginger at flameout & to the fermenter. It's a pale ale grain bill with...

Ok, I've read a ton of threads & my head is starting to spin. Can someone just cut to the chase & please answer the following questions? I brewed a Oatmeal Stout about 12 days ago, and just took a gravity reading and taste & it was super bitter. I think it would be great if I could sweeten it...

SWMBO is looking to get a "flour mill" to grind flour for making some sort of homemade nutragrain bars or something. Of course I'm thinking maybe this would work for grinding my grain for brewing. Are these the same type of grinder/mill or not?

When figuring amount of priming sugar, I need to factor in the temperature. My question is: what temperature do I use? I am ready to bottle my bock. I fermented at 52 deg, lagered at 33, but will bring it to room temp to prime. Which temp do I use to calculate? The fermentation temp? Thanks!

I'm currently lagering my 2nd lager, goatchze's Brazos Bock from this site. I fermented it for 16 days at 52 degrees, and it went from OG 1.052 to FG 1.014. I racked it to secondary 4 weeks ago and dialed it down to 33 degrees. I plan to let it go another 4 weeks. I'm worried that I didn't...

For my past several AG batches I've come in way under my pre-boil gravity. So I've tried to bring it up by boiling a little bit longer, then I end up over-shooting the OG after boil. I am mashing in a 10 gallon igloo maxcool cooler with braided coil, and batch sparging. I'm mashing with 1.5...

I have been brewing for about a year in a 36 qt aluminum pot that I got at an Asian/Mexican grocery store for $25. I (and competition) judges have noticed a metallic/acrid taste in my beers, especially my last 4 or 5 batches. I have read multiple times that aluminum pots have no effect on the...

Fermentables Ingredient Amount % MCU When US 2-Row Malt 11.00 lb 75.9 % 3.3 In Mash/Steeped US Munich 20L Malt 2.00 lb 13.8 % 6.6 In Mash/Steeped US Caramel 60L Malt 1.00 lb 6.9 % 9.9 In Mash/Steeped German Carafa Special III 0.50 lb 3.4 % 43.2 In Mash/Steeped Hops Variety Alpha Amount IBU Form...

Happy Thanksgiving everybody! I brewed an ESB (King Brian's Common Room ESB)with S04 yeast. Link to recipe below. It turned out ok, but is cloudy - everything I've read about S-04 yeast is how well it cleans everything up. Almost all of my other beers (except wheats of course) have been...

Hey - I bottled my first lager - a Czech Pilsner about 18 days ago, with priming sugar. I put them back in my freezer at about 35°, and they've been in there ever since. Just cracked one open, there is zero carbonation. Is that because of the temp it's been stored at? I have taken them all...

I'm lagering a Czech Pilsner now (my 1st solo lager effort), and have a question about the diacetyl rest. I'm a bit unsure whether I need to do one - my question is will it hurt anything to just do it anyway? The OG was 1.053 and after 8 days at 50 deg F it's down to 1.016. I'm thinking if it...

I brewed a Saison on May 28 (16 days ago), it fermented quite dramatically for about 5 or 6 days and has been at 1.008 (starting from 1.059) for about a week. Normally I would let it sit for at least 3 weeks before bottling, regardless of how early it finished fermenting, but I really want to...

I smacked a pack of Wyeast 2000 (Budvar Lager) today at about 1:00 PM. It's now 9:00 PM and it has not swelled at all. Looked at the date and it says 15 June 2010. Is the yeast too old? I haven't pitched yet thinking I'd wait to see if it was viable. Should I take it back to LHBS tomorrow...

Hello - I'm planning to make my first attempt at a Saison using Sorachi Ace hops. I'm basing my recipe off the "Saison Ete" recipe in Zymurgy Magazine. My question is about the hop profile. If using Sorachi hops, should I just use those for aroma & flavoring, and use the suggested Styrian...

fortunately it was inside a cooler & minimized the mess. However, my question is: will storing the bottles at a lower temp minimize the chance of explosion? They've been in bottles for 10 days. I had an issue with the gravity not getting low enough, but it was constant for over a week so I...

I just bought supplies to make a 50' 3/8" immersion wort chiller. Here's my question: I spent ~$75 on the supplies, and I can get a ready-made chiller for $57 at the LHBS, but it's only 25'. Is a 50' THAT much better than a 25' chiller? I brew only 5 gallon all grain batches, and probably...

I brewed a stout on 11/22, OG 1.066, used a yeast starter (~1 liter). 2 weeks later fermentation had stopped, took first reading, had only dropped to 1.028. Tried warming it up, shaking it, 2 days later after no luck I pitched a pack of dry Nottingham yeast. Now a week later it's still...

Hello, I'm about to ask what I am sure is a dumb question. I made a yeast starter for the first time, and I am almost ready to add it to the wort. It's been sitting for 3 days. There is a bunch of sediment on the bottom which I assume is the actual yeast - it makes sense that I would want to...