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Just put together our new Spike Brewing E-HERMS system and it is amazing! I am the officer in charge of the West Point Brewing Club and we are brewing Sunday. What should we brew first? Note the laser etched West Point Crest they did for us. So cool!

I fly into San Francisco veterans day to attend the national conference for the American Institute of Chemical Engineers and wanted some opinions on must go to places. I am hoping to try and get to the Hop Grenade as I am a long time listener of the BN.

Make sure when you cut the top you dont cut the whole thing off and leave a lip for a lid. Ask me how i know...

http://www.kegerator.com/tap-rite-ball-lock-easy-keg-conversion-kit/43-0110-00.html

Oh we do. I just came on board but they have been brewing on what they have for years.

I'm really leaning towards the 10 gal breweasy. Looks like it can do 1.050 5 gallon batches up to 15 gallon as long as it isn't a big beer at 15 gal. That gives us versatility. I'll still need to use propane. I'd love to put in 240v but...government building. It would take years for someone to...

Do you run on 110 or 220v? We only have regular outlets and probably cant heat a 15-20 gallon batch size on 110

I am running the brewing club at west point and was just told I have a $7500 dollar budget to spend before the end of the month and a green light to get whatever. If I'm looking for an all inclusive propane herms or rims system what would you recommend? Inclusive meaning burners, pumps...

It is a brrewing club. We brew beer for in house consumption to the upper classmen. We are also chemical engineers so I am leaning towards a full sculpture with the blichmann tower of power as a RIMS set up. So much Chem E going on with process controls.

I am running the brewing club at west point and was just told I have a $7500 dollar budget to spend before the end of the month and a green light to get whatever. So, if you had five thousand dollars, what would you buy. I already have 3 1/2 barrel conicals, one that is temp controlled.

We can make add much as we want. I want all grain because the club is made up of chemical engineers and AG allows a lot more teaching points for engineering and process control

Gas. I can probably put in about $500 or so to add on to what we have. I know I need small things like a diffusion stone to aerate. We already have: Conical fermentors (one is temperature controlled) Keggle, and large boil pot (HLT/brew kettle) March pump blichman plate chiller I...

I tried searching but I could only find a handful of responses for this. I do have 1/2 bbl sized stainless conicals, has anyone converted or used a conical as a mash tun? Pros and Cons? What do I need to convert it? I am trying to get the West Point Brewing Club from extract to All Grain...

We have a brew room as well. A keggle as well as a 20 gallon pot and burners. I am hoping to use some of the remaining fiscal year budget to get equipment for AG brewing.

The 3 conicals are half barrel size

I am in charge of the West Point brewing club and am looking for any information on any brew masters around the Lower NY area that would be willing to come and talk some chemistry and brewing and or do a brew day with us. If anyone knows or is one it would be greatly appreciate it and i know...

Hey all, I am an avid home brewer and Army Officer. I am well versed in making 5 gal all-grain batches. I am now stationed at West Point and am in charge of the Brewing Club (I am a Chemical Engineer). Long story short, I now have access to full keg brewing equipment, temp controlled...

Have a couple pounds of light DME on hand just in case. It won't affect the flavor and will bump it a few points

I have a small oak wine barrel but dont want to use it that long due to the large contact surface. I fear too much oak. I will add some sour cherries after a certain time period...probably around the 6 month mark to give it another 6+ months to develop with that. I am trying to find a good...

So I am in the process of getting everything together for my first sour beer and I want to do a La Folie clone. I have read several recipes and have searched all I can. The main question is do they use cherries in the real thing? The aroma just hits me with cherries and the BYO clone...