Last Activity:06-19-2016 5:41 PM
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Posted in thread: Pro Brewery equipment research, help needed on 05-09-2016 at 12:28 AM
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
Posted in thread: Pro Brewery equipment research, help needed on 05-09-2016 at 12:24 AM
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 p...
Posted in thread: Pro Brewery equipment research, help needed on 05-08-2016 at 06:03 PM
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
Posted in thread: Kegged beer flavor pops after a week on 05-08-2016 at 05:58 PM
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 o...
Posted in thread: Professional bottling methods? on 05-08-2016 at 05:54 PM
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 fil...
Posted in thread: New Water filter and pH stabilizer mess on 05-26-2015 at 06:56 PM
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 w...
Posted in thread: Belgian Dubbel - Belgian High Gravity yeast not starting on 11-13-2012 at 01:12 AM
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?
Posted in thread: Corn Vs. Cane sugar on 06-27-2012 at 11:24 PM
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.
Posted in thread: Corn Vs. Cane sugar on 06-26-2012 at 10:12 PM
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...
Posted in thread: Belgian Fermentation without offgassing? on 06-07-2012 at 06:53 AM
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...