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Does anyone know what a sample contract would look like between a brewer and a distributor

What does a point of sale list look like between a brewer and a distributor?

Does anyone know if a policy of insurance exists to protect my beer brand from any future litigation that might arise....Im sure its out there but haven't been able to find one or what it covers or cost

How do i add AE to my secondary?

Can you keep a CO2 in the refrigerator?Reason i ask is because all the keegerators i see have the Co2 attached to the outside

Is it true ALL beer is fermented at room temp and then its the secondary fermentation that makes it a lager or ale depending what temp they do the secondary

How many IBUS are in coors light, miller light, bud light, sam adams light etc

Why i decided to read the back package of an S23 Lager yeast beats me but i did and have a question.... It says use 11.5 grams in 20-30 liters at ROOM temperature and 2 packages at temperature between (51-59) degrees. A package is 11.5 grams I was always under the impression that my one...

What is the most efficient way to keg MULTIPLE kegs...I read posts about you having to leave the co2 tank hooked up to the keg for a period of one day to a week. If i want to do 100 kegs quickly what is the most efficient way?Multiple tanks?

Came into some 15.5 gallon kegs today. Question is how do i wash it, fill it, and carb it. Its not like a corny keg which is a piece of cake

Does the brewery force carb the beer prior to distributing it to the bar or since each bar has there own co2 tanks and regulator systems, the brewery just fills the keg and distributes it

Ive filled my corny keg up and now im ready to attach the co2 tank to it to force carb my beer. How much psi do i set it to and is it possible to force carb and have it ready to instantly drink or does it take days? Maybe ive missed the post. But bascially looking for a time frame that it...

Ive read a few threads about force carbing and then using a beer gun to transfer to bottle so you dont have to wait 3 weeks for the bottles to condition. Can someone explain to me more about this process and how do you still get a great bottled conditioned beer even though your not adding sugar...

After bottling for three weeks i notice a build up of sugar residue at the bottom of every bottle. To much sugar?Should I have stirred more during bottling? Instead of stiring then bottling so by the time i bottled the sguar settled to the bottom of my bottling bucket

So I added 2/3 cup of table sugar to two cups of water at a boil for 10minutes. Then I added about half of the liquid straight from the pot to the bottling bucket with about half of the beer siphoned to it. Then added the remainder of the liquid to the bottling bucket with the other half of the...

My bottles are two weeks conditioned and i still see some noticeable sugar sediment at the bottom of the bottle. Why is this?

Got my priming sugar measured out. Now what? How much water do i boil up for my 5 gallon batch

How much table sugar would I add to each bottle for priming

Whats the difference? Pro vs Cons

I live in South Florida and I went out and bought a digital thermo to see what settings my fridge was at. Lowest 33 Highest 40...What can I do if i want to lager a beer at 50? Also, if i leave my beer out to ferment at room temp. My ac is set on 70 is that sufficient to do an Ale?