Recent content by 50calshooter

Lutra Kveik. Very aggressive. In my Brewpub I am 5 days from brew day to kegging. Clean finish and had no problem with higher temps.

If you like brewing stay a home brewer. There is a plethora of things that become just as important if not more important then the product you manufacture.

I pretty much said good bye to all my home brewing when I opened up my Brewpub in Missouri. I still help my home brewing friends repair and troubleshoot. But all my brewing time and energy go into the business.

Nitrogen faucets do a lot better with a weekly cleaning.

Yes, your local welding shop is a great place to swap out CO2 tanks

I carbonate and serve all my beers in my brewpub at 10psi.

Most places don't fill the tank, they swap it out for a full one.

It's been my experience people quit brewing for a few different reasons: - They don't do it long enough to get good at it and get discouraged by their results - They started doing it to save money on beer but we all know it really isn't that much cheaper then buying beer - They are the type of...

I use air hose fittings. The ones you put on your air compressor lines and air tools.

I do it all the time. I think the math is 1lb of corn sugar will ferment out to 1% ABV. None of my customres at the Brewpub have noticed or said anything about the beers I've done it to being any dryer. I've never added more then a pound on a ten gallon batch.

you'll be fine

99.9% of the time foamy pours are a temperature issue. Blue Moon is a Coors product. Coors Products like to be kept at 34-36 degrees.

I guess I'm just one of the lucky ones who live in a place with great water (SW Missouri-in the Ozarks). It was a deciding factor in the location of my business and I am making a great product because of it.

I Don't do a thing. I checked the PH in my city water a few years back just because I had the test strips. It's 6.5

I don't do anything to the water at my Brewpub. It goes from tap to pot. If your water tastes good use it. I believe the water (more so then any other ingredient) is what makes my product totally local. In my 15 years of brewing I have never manipulated the water - not as a home brewer and not...