Search results

Yes, please let me win.

Hello again, my email is [email protected]

Hi Cabel09, We spoke previously. My son is presently at Ft Knox and I'm heading down there Aug 4-6 to visit. Interested in what you still have available for brew equipt. How far are you from Ft Knox? Thanks, dadnboys

Hello, have you sold everything? Interested in the Blichmann15 gal false bottom. Please give price with shipping to 08048

Hello, I hope you have recovered from the surgery. Perhaps you could still brew smaller scale or countertop system? I will be at Ft Campbell in June, son has training. Interested in about a third of your items. Let me know what's possible. Thank you for your service.

Merry Christmas! I'm in.

I'm in for the Russian Imperial Stout all grain kit. Thank you!

Count me in on next group buy! Timing? Sent from my iPhone using Home Brew

Yes, in please. Make it so! Sent from my iPhone using Home Brew

Count me in!

Gents, Any updates on an exact recipe and % of soured mash? I would like to try this out so please provide detailed recommendations. Cheers:D

Tx, send this Irish lad some good luck!

Live in NJ and am interested in both burners. Please reply with a location and $. Thanks

OK, finally tasted this carbed in keg after a few days. First, I split the 10 gal into 5 gal batches and pitched Edinburg Ale yeast in one and the Scotch Ale yeast in the other. Precarb the Edinburg batch was more complex, had some ester notes reminiscent of a Belgian Ale. This beer probably...

Brewed a 10 gal batch last night. It was cold outside and it took 25 min to get my mash temp up to 154-I was at 148 for a while. Finally raised the Polar mash run up off the ground and that did it! Let the mash go for 90 min total. How do you think this may affect the beer? I did the...

OK, I just cracked my first bottle after 1 week. There is one thing I would change in the future. When I transferred to the secondary fermentor I tasted the beer. The sweet orange was too subtle for me so I added about 2T of fresh grated orange peel to the secondary. Unfortunately, this was...

I have wanted to brew this recipe for some time. I had planned 2 other recipes ahead of it, however. My brew buddy said he was making a barley wine with all Maris Otter base malt and I could use the second runnings! Bought the other ingredients for the Orange Pale Ale and I was on my way! I...

The advice offered above us sound. I have had beer take 4-5 weeks to recarbonate depending on the style. If you had good primary fermentation and only a 7 day secondary you should be fine in an additional week or two at 70-75 degrees in the bottle. Did you boil the corn sugar in a pint of...

I use a 1 L yeast starter for 10 gal batches in most instances and have had faster initial fermentation as a result. I use a 40% DME/60% Wheat Malt Extract as there was an older article published that stated this provided more yeast nutrients. Back in the day, smack packs were not as fresh and...

I brewed this 9 days ago with only minor changes to Saccharomyces original recipe. I could not back off on the roasted barley slightly to allow more red color to come through as my HBS mixed the grains after milling. I simply added 0.5 lbs of Carapils Red to help the final color. Also added 2...