Recent content by red96jeep

Glad to see so many home brewers on the shore. I currently live in Millington, grew up in Chestertown, and brew in St. Michaels at Eastern Shore Brewing. If any of you guys want to come down and check out the brewery sometime shoot me a PM I'd love to show you around and talk beer. I can only...

I would suggest a German pilsner malt for your base malt. That would get you cleaner and sweater flavors. Personally I would skip the wheat and just go with a whole pound of cara-pils. They both will add body to the beer and the cara-pils will help keep the clarity of the product. If dry...

Hello all, I'm working on a project for a college class right now and I want to explain the differences between the US three tier distribution system and what happens in the UK. I know the general gist of the distribution network for the UK however this has to be a scholarly paper and...

Your right, I only said brewpub because in my state you have to be classified as a "brewpub" to sell pints of beer. In Maryland liqueur laws are county by county so in some counties a brewpub does not need a kitchen, in others you have to have a food requirement to sell pints of beer.

^^ what this guy said. There are more breweries operating in this country then ever before at any point in history according to the BA. According to the BA there are also thousands of breweries planning to open in the next calendar year. You have to create a niche for your product. Nano...

Not always true. He said that he tastes an astringent flavor, this can be associated with tannins but does not always have to be derived from them due to heat. It is true that high temp or residual husks in the boil can cause tannin extraction, but mash pH can also cause an astringent flavor...

As said previously, mash temperature is a big issue regarding tannins. Also be mindful of mash pH ( this means you might want to get a water analysis done if you have the ability to do so), and the amount of grain particles that are making their way into your boil kettle. Boiling grain...

I would suggest steeping them at similar temps that you would mash that style at. With specialty grains sugar extraction is not a main concern, you are mostly looking for color and flavor. However steeping at a mash temp would still be your best bet. For your irish red i would suggest...

In maryland a brewery license costs 4k alone, and has to be renued yearly. Look into a business plan, price things out, see if you can do it. In my opinion "nano brewing" is a waste of time and money, you will never be able to produce enough volume to become profitable. 10k might be close to...

If you are using a chiller setup where you can regulate your temps fairly well I would say chill your wort to 65 and pitch your yeast at that temp. Set your temp to 67 and let it self rise to that temp, after a day go to 69, then after that day go to 71 and let it rest at 71 until it finishes...

that would be the great smell of c02. The burning sensation and dizziness was the co2, the other smell you noticed was most likely your beer. If you think that was bad try sticking your head into a 14bbl fermenter to clean it out only to hit a wall of co2.

chilling the wort rapidly is mostly used to produce "cold break" which is a participate the is formed from the coagulation of proteins still in the wort. the faster this happens the better chance you have of the cold break falling out of solution. This helps with fermentation as well as...

attenuation is usually taken as a percentage measure of how much sugar the yeast can metabolize. Common american ale yeast strains can attenuate anywhere from 60-80 percent of sugars. Some yeasts are higher, some lower. All yeasts are different and their performance depends on many factors...

it's all related to where you are and what kind of budget you are working with. Some locations require fire suppression systems for propane burners, in that case go electric. Some places electric prices are too high so go with something else. Sometimes your poor and cant afford a snazzy...

are you referring to my pre boil sample? if so, evaporation is a non issue because the wort is only heated to 170* F so no evaporation would be taking place.