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This is the bar project I've been working on. I still have to wire the fans, lights and temperature controller. As well as install a stainless steel door. There's never enough time.

I have had some medical problems this summer, so I wasn't able to trim the plants to optimize flowers. I think I've had some great growth with mostly neglected plants.

I know, right?! Think about all of the new techniques that will be standard form 10 years from now.

I've made Momofuku's recipe a few times. It's really good. The problem is that the signature flavor comes from Allen Benton's super smokey bacon. I have not been able to procure any so It's not as good as the real stuff in New York. It's such a time consuming dish to make. I'd be...

I used simple hooks with anchors. I'm working on the same thing on a different wall that will have 50 growlers hanging with back-lighting. Then I'll still have about 15 growlers to find a spot for.

If you wouldn't mind elaborating a little more about your process, I think that we could figure it out. Also, is this a recipe that you have brewed before?

I was hoping this was a thread about making a beer green in color. I'll be leaving now.

Larger is better. I have a keggle (14.5 gallons or so in volume) that I thought would be perfect for my 5 gallon batches. But now I want to do 10 gallon batches. There isn't enough volume. Now I have to upgrade to a larger kettle and reinvest a lot of money (welder) to get it tricked out...

Ha! I've been looking into the brewery immersion course for the last few months. I sure would love to win that.

Double post

My newly completed keezer project plus my bar. Sent from my SPH-D710 using Home Brew mobile app

I've been building this keezer. I'm finally grouting tonight. And then all I have to do is wire the temperature controller and the computer fans.

Ya I'm not sure there is a situation that would force me to bitter with Citra. Though, my reasons are purely financially motivated. I would use a cheaper hop to bitter with regardless.

This beer is not some crazy money maker. As a matter of fact, I would bet that the profit margins are extremey thin. What it does do though, is takes storage room from a proven money maker like Blind Pig. Thus bringing down the profit margins on that beer as well. I don't get this line of...

I'll be waiting in line next Sunday at Falling Rock Tap House in Denver for my chance at rare beer glory. As long as it dosn't snow I think it will be worth the wait. The experience of hunting down such a sought after beer will be awesome.

Kern River Citra DIPA uses only Citra in the boil and then dry hops with Amarillo and Citra. I know this beer has won a ton of awards so that combo might be a great way to go (FWIW I haven't had this beer, but I just listened to the Can You Brew It episode, so it stuck out).

What's your sparge method? What are your mash temperatures in relation to the type of beer you are making? What kind of yeast are you using? Some things to think about: Efficiency decreases as gravities rise. So if your beers are bigger, then your efficiency is going to go down. Grain...

The simple answer is yes. I think this thread answers every question you have.

I feel like Colorado has mostly high quality breweries. There are only two that I can think of that I don't think should be in business. Competition breeds quality. As far as saturation goes: I don't think we are anywhere near over saturation here. In terms of normal retail business...

That's great to hear. I've yet to pick up the first book though. I just finished The Riyria Revelations trilogoy by Michael J sullivan. Pretty amazing. And now I'm reading the Way of Kings by Brandon Sanderson again to get ready for the second book that comes out in March.