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Thank you for your replies and knowledge. Surprisingly, it was easier to brew in our apt in queens than it is now at our apt in San Diego---designed my brewhouse around piggy backing multiple gas burners on our stove(s), now we a flat top electric. Ugh.

Got it! Thank you! So aerate, pitch, seal, transport, switch lid?

Here's the deal. I live in an apt. I can brew at my dads house but want to ferment at home(apt). I have a feeling running propane on my balcony will be frowned upon. The idea is to brew, put wort in keg, hit it with o2 stone to aerate, then push enough o2 through a gas fitting to seat the lid...

Awesome! Thanks for digging, appreciate it.

Where is it? As a chef with experience all over the country, I can tell you the most important thing is the community wanting to eat what you're selling. If the license involves having a restaurant, what are the sales percentages attached to said license? Like 60% food 40% alcohol, 70/30, is...

I really like that it folds down! Does it mill into a bag? Or where will the bin go when folded down?

Whats the temp of the fermenter and whats the temp of where you're storing it? What yeast? What style?

Well, I have the same question. No one replied to this person, so let's raise a dead post.

Agree. BS answer. Is there a way to tag them to this thread? Edit: $800 and that was their answer?!

Rise old post, rise. Sbe2, do you have a picture of this? after much searching I found this post, its exactly what i was looking to find out.

Oh! Got it. I'll see if he and his buddies have a use

What beer is in it? My brother lives in tucson- grant & silverbell

Yes. Yes, do this.

Subscribed. Interested to see the finished result. Sounds like you found a great solution!

Anyone? Rancho Bernardo, or Oceanside water profile help.

Yep. Wild West in escondido does.

Dependant on state and county regulations. Technically, to sell "food" you either need a grocers license or be a licensed food establishment. HBS are more likely considered retail.

Definitely! I was living in an apt in NYC at the time, so no yard. You can absolutely keep the water to clean up with rather than down the drain.

I say give it a shot. Cleaning the inside of the copper tubing would be the only reason I wouldn't do it, personally. Before I was able to connect to a hose, I filled one side of my sink with ice and water, had a small water pump pushing the water into a bucket filled with more ice water...

https://www.homebrewtalk.com/threads/broken-glass-carboy-horror-stories-compendium.376523/ Hope this link works. Also, glad fermentation started for ya.