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Cascade is a sour Brewer only, so is the bruery, stone, anchorage, goose island, all have separate facilities for their souring programs

MO is a 2row variety base malt, however it is different than a plain "pale ale"/2row. MO for one imparts a bit more color and lends more of a biscuit flavor in my opinion, if you take a handful of American two row and throw it next to crisp MO it's a night and day difference. I want to know...

My experience with commercial brewing...nobody uses bags for pellets. Only time I've seen bags used is for whole cones/wet hops, and that was to only prevent equipment from clogging and creating headaches. As far as your problem is concerned with hop material affecting your beer I don't quite...

I want to know what professional Brewer would allow Brett and souring bugs into their brewery willingly...maybe we will hear about a new sour brewery opening here soon

There are multiple manufactures who are doing this for small systems...typically 20 Bbls or less. They normally heat their water with an electrical heating element or a steam system...or both. It's impractical for large systems to use a combo tank but for small guys with limited space and...