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True, but it's not really my bag. Too damn risky...(as I realize how risky starting a business is).

For the past few months I have been researching and writing a business plan for a brewery & restaurant only to determine that the start-up costs are too high for my current situation. I have a decent amount of savings that I have no problem investing, but I don't want a lot of debt. My plan has...

Mad Canyon Brewing Co. I found it on a really old map. It is the name of a Canyon that runs along one of the crazier sections of the American River in Placer County. It's also not too far from where I live.

Will someone please do a side by side comparison of these two contrasting ideologies! it has been over 4 years since anyone has posted here so probably not.

What was your fermentation time table?

1 lb of honey seems about right for the style and my preference, it tastes great! Also the original all wheat saison is starting to really take off. It took nearly 2 months, but it finally tastes pretty damn good!

I am attempting to make it more in line with the Californian hop heavy styles, although depending on how this one turns out, I might cut back on the Summit hops. After reading your post I decided to add the Honey. 1lb added to the sweet wort 60 hours into fermentation. I will let you know how...

Just finished brewing a French Saison which is fermenting with vigor! I'm excited about the outcome because I wrote the recipe, and made some slight changes from my first attempt at it. My first French Saison turned out very nice. It is as clear as glass, and has nice head retention. However...