I've been cipher'n on this some more. 0.75gal of juice would be like 1.5oz per beer which doesn't really sound that unreasonable. Then maybe prime to 1.50 vols or so and make sure to hit the brakes on time.
I've looked around the forum and didn't really see what I was looking for. I've got about 5.25gal in the carboy right now and I saved about 0.75g for backsweetening. My plan is to pasteurize the bottles when I feel the taste is just about right and/or the bottles shouldn't take any more...
Hooligans are more lager lads than real ale drinkers.
My family of hardcore bmc'ers all like my saison. Every time I give some to my mom she says 'it tastes like coors' like she's never told me that before. If you're really worried about people not liking your saison then you're gonna have to...
From my experience each rock bottom does their own beers. With some same brews within the same district or something. I've been to quite a few of their pubs and haven't heard of Peashooter Ale. I'm not really helping just letting you know you're probably talking to a very small audience.
For the past month or two I've been keeping 1 brew in the chamber for like 5-8 days untill its well past any major activity. Then I brew a different brew for the fermentation chamber and put the older brew in a room I know will be in the 70-75 range until its finished. Repeat and Rotate...
On...
Somebody on ebay sells postage scales for really cheap. Thats what I have, the only problem is the scale moves in 5g increments. Not something I worry about.
http://myworld.ebay.com/justpoundsandounces/