Recent content by CenturyStanding

This is something I've put a lot of research into recently. Laws are different in every state, but New York has quite a few small nano-breweries popping up, like Barrier Brewing (who brew with a 1BBL Blichmann System) and Blind Bat Brewing (who started brewing 10 gallon Sabco batches and...

Okay, yeah, that's what I figured. Thanks for the info guys.

http://www.pangaeabeerandfood.com/ Despite being active for almost a year, it's still very much a work in progress that I've just poked around at here and there. Up until recently it's been more for my own person interest than to rally support, but over the past few months hits have boomed...

So, I write a beer and food blog, which needs some major renovations. I want to offer homebrew as a reward for people writing in with suggestions as to how to improve the layout and design, try to get some feedback that way. Is that legal? I'm from New York, by the way.

I'd say go for it. I don't think you'll get much flavor from it, to be honest, but it's worth a try. You could, however, always dry-hop with roasted pumpkin seeds.

You could probably also just caramelize lactose for a similar effect.

The fat would be an issue for the beer. No head, and it would give it a really unappetizing mouthfeel. However, I bet you could make your own Dulce de Leche from Fat-Free Milk and solve that issue.

This is a great idea. Would make a nice replacement for lactose in a sweet stout.

One beer you really don't see discussed much is Scaldis (Bush Ambree). In my opinion, their accomplishment of attenuating a 1.100 OG beer to 1.010 is as impressive, if not more so, than the much discussed Duvel. Does anyone have more information on how this beer is actually made? Do they...

Yeah, I mean, I'd assume that if you're hand building a brewing system for $5k, you're going to make sure it's solid for commercial use, I just want to be sure, especially because it isn't all stainless. Also, does anyone know the overall dimensions of the rig? I don't see them on his site...

Would this system be suitable for commercial applications? Seems like a great pilot system for a brewery to test new batches on, one keg at a time, without too much labor investment. You could set it and forget it and just go about your regular brew day. Any thoughts?

Because the fermentation might get stuck. Or not start at all. Or not attenuate as well as wanted. I drive an hour to check on it ever few days just to keep up on the progress. It'd be efficient because I could monitor it from my phone and only head over when I physically need to do...

I know they make continuous reading hydrometers for fish tanks. Maybe there's something in the aquarium world like that?

Hey Everyone, So, I'm currently living in a small apartment in the NYC area, which doesn't allow me much room to brew. Luckily, I have relatives who own a house 30 minutes away and let me use their basement for brewing/fermenting/etc. However, because I'm not there often, checking on the...

Hey Everyone, So I know a lot of old fashioned breweries, particularly in Europe, use kettles and tuns made from Copper instead of Stainless Steel. Are there any benefits to this? What are the pros and cons of copper vs. stainless in brewing? Sorry if this has been covered already, I...