Recent content by pcarey1222

Thanks for taking the time to respond. To give you some feedback, there has been a lot of work done to pick a location and have lawyers working on the regulations of the area as well. Just curious, what would be some of the hundreds of mundane things that cost more than the equipment? You...

Thanks for taking the time to respond. I guess I was a bit vague in my originally posting. This would definitely be a full time job, for a few of us. I am in the works of building a business plan to present to investors. I have read several books on opening a place and know about the basic...

I am in the very early stages of putting together a business plan for a brewery and would like any help or direction as to where to begin researching the costs associated with the necessary equipment. Any advice and links to sites would be great. If there are consultants out there then...

I have been kegging a batch or two every month and notice that the flavor really comes to light after the keg has been connected to CO2 and chilled for about 1 week. Is there any science behind this or similarities to anyone else? My method of begging is to mix the beer with sugar, dissolved...

I have been wondering about how pro brewers bottle beer that is not bottle conditioned. How is it made that there is no yeast in there? Is all non-bottle-conditioned beer pasteurized or is it just filtered or put through a mechanical sorting process like centrifugal? To me it would seem...

In the past I have always used spring water from a grocery store and added a tablespoon of pH stabilizer per 5 gallons. it always mixed in and did not seem to cause any problems. I am not sure if it was even necessary but I did it anyway. I just bought a water filter to use directly from my...

I think the bigger problem than bacteria is the loss of oxygen. If u can re-oxygenate then u could try that before pitching. Did u use an aerator on the wort?

Thanks for all of the information. I think I will skip adding sugar at this point and just rack to secondary in order to further clarify and age.

I have been breewing a belgian double clone in the primary for over a month. I was considering racking and adding sugar to a secondary fermentor. The question is: how much sugar and what kind? When is cane sugar used and when is corn sugar used. I seem to find different answeres everywhere...

It was about 10 days in between readings. I am not totally sure there wasnt a leak because this is the first batch with a new bucket/lid. However, when I pressed on the lid, air bubbled through the air lock.

I have been brewing beer in hot climates in small one bedroom apts. So, it gets very hot and very cold at times. I have gone to the trouble of wrapping ice packs around the bucket and hold them onto it with rubber bands. It seems to do the trick. The only problem is that you need to...

I am confused by my last belgian batch. I realized I underpitched (because I did not make a starter) so I made a starter and pitched a about a day and a half later. The mix has been kept around 74 degrees and the temperature never sharply rose (like a previous batch I made). There was also...

I am going to do a starter and pitch again. Will it help to add a yeast starter at this point or is it too late?

Its been a day and a half and there is no sign of off gassing yet in the fermentor. I am wondering if anyone has used the Wyest Belgian Strong Ale (1388) strain and if it takes longer to start. The temp is about 69 degrees, OG is 1.06 (which is at the top of the limit for the strain). Any...

Hello everyone, thank you very much for all of the feedback, this place is great! I have some additonal information to the situation and some additonal quesitons. The OG was 1.070 and the FG is about 1.015, so exactly what the recipe said it would do. I tasted it and it is also on point...