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Yeah, it is definitely worth a visit. While you are in that area stop across the street and get a pretzel at Gus'. Also, very close is the Schlafly Bottleworks, which is another good tour, and has some incredible food.

36148 gal +15 Gallons Heavy Hopped Hefe +15 Gallons Cider (if that counts) +5 Gallons American Amber Ale +5 Shiner Bock Clone +5 Blonde Ale +5 Pumpkin Ale +5 Octoberfest Ale 36203 Gallons

Also, many people outside of the immediate area did not seem to know of them. I had a friend at SLU and a friend at Wash U, and neither had heard of it, and were shocked when I mentioned it. Marketing would have to be key.

Their beer was pretty good, and the pizza was spot on. Would really like to turn this into my own business, but the $125k of venture capital is the issue..

I know a few people have brought up the topic of opening their own production brewery before. It also quickly gets mentioned the amount of work and time that it requires, which I think we can all appreciate. Anyway, Mattingly Brewing in St. Louis recently went out of business and is selling...

duffmann808

I had the same thing happen on my first beer, also an Amber Ale. Ive let it sit for more than 6 months and now its one of the best beers I have made. Probably dont have to let it sit that long, but if you can keep it in a dark place for a while I think you will be impressed with the outcome.

+1 on the breaking Thermometer. shows someone brewing one of those Brooklyn kits. Have you emailed Midwest Supplies to ask them if they can help in any way? Never done an apple crisp, so I dont know what exactly it involves..

So I went to my LHBS today to get a few things, one of which was a lid for one of my fermenting buckets. Unfortunately they are out and dont seem to be carrying them any more. I was wondering if I would be able to open ferment my cider by just covering the bucket in aluminum foil with no...

Anyone?

Good luck waiting...seems to be hard for me to do..

"Cherry 4 oz. Jar. Natural cherry extract in alcohol base with no fermentable sugars. Best added to your bottling bucket just before bottling. Use up to 4 oz. per 5 gallon batch of beer. Best used with German wheat beers, Belgian ales, and stouts."...

hmm do you have a link? Would think that there have to be some fermentable sugars...

I generally dont secondary condition my hefes, especially when they have fermented a few weeks already in the primary. Especially the small amount and such, my opinion would be that you are good to bottle. How long are you going to wait before you drink?

Welcome to the hobby. Now you are in for real trouble.. :) Seems like the further you get the more you brew.

Lucky. Persistence pays off I guess huh? May have to do this myself when I get a house.... Did you have better luck on Craigslist or in the newspaper?

http://brooklynbrewshop.com/store/5-gallon-beer-kits/apple-crisp-ale-5-gallon-kit This link looks like it has all of the included necessary equipment as well. Dont know if this helps. Never had apple crisp ale, but it sounds delicious...

You should be fine. May not follow the exact fermentation schedule as you had hoped, but if you are diligent with your gravity readings you should know when its done. With an ale you have quiite a bit of leeway. I have been up 80 on accident a few times and it still worked out. A few posts...

So anyone have a final recipe that worked? Would love to take some home to my dad (A-B employee) for Christmas..

Thanks Android. I think between me and the guys at AHS we can get it figured out for sure. I emailed them and Lockwyn answered me and told me that the banana and clove flavors likely come from the yeast and fermenting warmer than normal. Also, the creamy smoothness likely comes from the grain...