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Looking for as many 2016 BT's as possible, up to 20.

Looking for $150 OBO for everything in the pics. Located in Mount Prospect, IL. Carboys are 3 gallon. Message me with any questions. Thanks

Have some Zombie Dust bottled 2/23 and '15 BCBS. Looking for some fresh Tree House hops. PM me if interested. Cheers!

PM me if interested, cheers!

I'm looking for Serenity and am willing to expand trade. I have access to Pipeworks, Half Acre, Revolution, 3 Floyds, etc. PM me if interested. Cheers!

Total sour newb here, so I apologize in advance. I brewed a typical straight lambic and pitched Wyeast 3278 blend. It's been 2 months now and still no sourness at all. Do I need to add some lacto? I was under the impression that this strain had everything needed already. I know it takes...

I'm looking for atleast 2 of these, does not need to be BA version. Can get anything in my FT. Message me and we will work something out. Also have Dino S'mores, any Goose Island sours, other Chicago distro. Cheers!

I used my carboy to do a sour mash and now I am boiling that mash to kill off the lacto so I can keg and not have any worries about infection. My question is, will dish soap kill the lacto in my carboy?

I feel like it can be taken that way, right? http://www.perennialbeer.com/beer-lister/detail/in-season/barry-rye/?back=beer

I bought this about a year ago and it has worked great for about 10-12 batches. I would simply tape a thermometer to the side of the carboy and then switch out frozen water bottles to keep the temp where I wanted. I have upgraded to a mini fridge now and don't have a need for this. It's a...

I normally brew a nice 1.050 beer every 4th batch so I can wash the yeast and be good for another 4 batches. This last brew was a Blonde Ale with Wyeast 1056, but I forgot to shove the temp probe down the thermowell in the carboy so it was reading the air temp outside of my fermentation chamber...

Please be careful with your glass carboys. Lucky for me the beer is safe and sound in the keg. I was moving the empty carboy to place it upside down in the carboy dryer when it tipped over and shattered on my tile floor. From now on I'll be letting it drain and dry in my laundry sink. Lesson...

I don't believe KBS is available anywhere besides Grand Rapids currently but figured I'd get this out there for when it is available come 4/1 or if someone already has there hands on some. I've never had the opportunity to try KBS and I have some BCBS I'd be willing to part with. Looking to...

I brewed my first beer with this yeast and would like to harvest from my carboy but it appears that the yeast has formed on the bottom layer and not the top or middle like I am used to. I tried to pour off the top layer and only leave the bottom but I don't think I was successful. Right now it...

I normally carb my beers up at 11-13 PSI in my kegerator. Then I turn my serving pressure down to 6-7 PSI when serving to reduce the amount of foam (only really do this when people are coming over and consuming consistently from the kegs, not when I grab a pint or two on a weeknight). So my...

I recently switched from 5 gallon BIAB using a burner outside to a 2.5 gallon eBIAB setup. I have the following items I am looking to get rid of. I am NOT willing to ship. PM me if you would like to purchase any item(s) and I will take payment first come first serve. I am in the NW Suburbs...

So I have been doing BIAB for a little over a year now and am really starting to hate the cost of propane, not to mention the thought of brewing outside here in Chicago when the high tomorrow is supposed to be 10 F. I've looked at a lot of the eBIAB systems people have created in this section...

I did a 5.5 gallon batch of a sweet stout AG BIAB. OG was 1.060 and the SG is currently at 1.026. It was a total of 10 lbs of grain exactly and 1lb. Lactose. I mashed at 152F for 60 min. I used Wyeast #1318 - London Ale III, attenuation is 71%-75% (according to Wyeasts site for this yeast)...

Well I just drilled and installed a 2nd tap for my tower so I needed another tap handle. I didn't want another regular tap handle though so I took matters into my own hands. There's no better trophy in sports than Lord Stanley's Cup, so I decided to pay homage to the 2009-2010 Blackhawks...

Does anyone have a recipe for some bacon jerky? I guess I am really just looking for some spices that can be used to create a rub and then I'll throw it in my food dehydrator. I don't feel like buying any of the pre-made rubs online and doubt I can find this at the local grocery store. P.S...