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Vendo Braumeister 20L com pouco uso, praticamente nova com serpentina de inox para resfriar o mosto. Valor 7.000,00 + frete ou retirada em Sorocaba SP Aceito proposta e formas de pagamento

Comprei uma Braumeister 20L a algumas semanas e já fiz uma brassagem nela. Quem mais tem Braumeister por aí para a gente trocar dicas sobre o equipamento?

:ban::ban::ban::ban::ban: Apresentação rápida. Linus De Paoli Cervejeiro caseiro desde abril 2011. Algumas várias levas produzidas de vários estilos. Equipamento feito com 2 kegs e 1 panela de alumínio e nenhuma automação (ainda, espero). :rockin::rockin::rockin::rockin::rockin:

I'm finishing souring my first beer with WYeast Lambic blend that has been seating for 8 months now but I need some advices. What's the best way to carb it and bottle it? Should I add more yeast + primming suggar to bottle condition it? Is it ok to keg it? Will I loose/infect my keg with it...

Finaly my single tier brew stand is ready and I'll be able to replace my garage floor mess with a well organized brew stand.

My new keggles

I'm planing on buying a March 809 pump to recirculate and transfer the wort but I saw on some pictures that most people have a valve attached to the pump's outlet. Why that? Is that mandatory?

I'm planning on building myself two keggles, one as HLT and the other as mash tun. My doubt is what to use on the mash tun, false botton or bazooka screen. Any advices?

I'm planning to brew my first pLambic/sour beer next month using Wyeast Lambic blend 3278. But since I've never used liquid yeats and have never done a sour beer before I need some tips. I bought the propagator from Wyeast. How should I start it? Can I prepare the starter with pure cane...

Any of you tried usign Columbus hops for flavor/aroma? How much for a 5gal batch? What's the aroma profile, if any? Everywhere I look Columbus is only used for bittering or dry hopping. But no comments on the aroma profile even when dry hopping. I'm planning on brewing a robust porter...