Recent content by southernhomebrewer

Want to grow some in the Atlanta GA area. Any suggestions?

Merry CHRISTmas!!!! One more week before the Christmas stout is ready!!!!

MMMMM BEER McRedimus Brother!!! dangloverenator... I'm thinking of doing a Saison and I see you have it bottled. Any good ideas for Malts and Hops? Just starting my search.

WAR EAGLE! 06' alum I've been brewing for a few years and just upgraded to a 26 gal kettle! This site is great and I've got a lot of help from the people on it. Enjoy!

How was the quality of the kegs at this site. Did you have any issues? Best price I've seen so just wanted to be sure before I purchased.

Thanks for the response!

I am looking to start larger homebrew batches 20-40 gal. I see a lot of people are using food grade trashcans, most of which do not have airlocks. Can someone give me some insight.

I went to Figueroa Mountain Brewing Co. in Buellton, CA while on vacation this past week and had a great time. I live in Georgia, West of Atlanta and was wondering what breweries in the Southeast do you enjoy going to?

I went on your website and facebook page. So what are you guys? I noticed you say on the site that you can't sell beer. Are you just brewing and getting your name out there and letting people try your stuff until you can get the license to sell?

Any other brewers out there from the area? I'm a brewer in the process of expanding capacity!!! More Beer More Cheers!!! :mug:

I am in the early early early stages, well... I'm thinking about as well. Ive been looking at the laws and doing the research on the process to going pro. A cool site I will probably utilize is kicks tarter.com for additional funding. I'm planning on starting small and growing as my customer...

Thanks Messersc, I got the idea after watching an episode from Drinking Made Easy (formerly known as Three Sheets) in Ashville NC when he visited the Oyster House Brewing Co.

Does anyone in Georgia, who knows or who has started one, know where I can get some information starting up a nanobrewery. I just started looking into it and I'm curious about the laws GA has one it.

I have a great stout recipe I put together. I saw that episode as well and it got me thinking. Apparently the calcium in the water is what gives Guinness it's characteristic, I think that is why they are putting the oysters in it. I'm just curious who has experience with this and at what point...

I am looking forward to the War Eagle cooler pics.