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I don't see any of the taxes in those numbers, nor the cost of running a business -rent, salaries, utilities ect

Kinda an assumption as the OP said they either boiled water, sugar and baking (bread) yeast together or they boiled water then added sugar and bakers yeast.

If you add any type of fruit or fermentable juice it becomes a wine or cider and also improves the flavour quite a bit. I have made kilju with bread yeast to see what it is like. If you keep the temp relatively low and you're able to wait sometimes it ferments dry up to 8-10%abv and tastes like...

Bentonite, clariferm, isinglass, gelatine and many others can all be used to clarify.

BOMM - it is a one month recipe https://www.homebrewtalk.com/threads/brays-one-month-mead.429241/

Cider tends to ferment dry. Most of the apple flavour is sweetness with a bit of tartness. When fermented dry there is no sweetness and less apple character. If you plan on kegging you have a few option - you can backsweeten with sugar, artificial sugar or apple juice as long as it is in a...

The grainbill is interesting. Have you used that combination before?

Read it last year and tried a few of the recipes. Weird but worth it

I often no chill during winter or when my schedule is hectic.

Darker beer styles tend not to be as popular. Alaska with a small population base probably isn't going to stock something that isn't going to sell within a reasonable timeframe

Thanks for sharing Toxxxyc. Love the experiment. I kinda like Voss for dark style beers, but gave up on kveik as a lager alternative

I use BIAB as well with my mashtun. Largley because I have a corona style mill that tends to grind fine. The bag makes cleaning easier and the cooler tun is easier to keep on temp that a pot.

I started K.N. Baber's Jacky Leon series to relax after work and its a pretty good read.

I brewed an ESB. And then the water pressure dropped when I want to chill the wort

It is basically yes. Works very well

I put some chicken on the grill this morning. I love the perks of working from home.

Dark and complex malt bills I tend to condition for two to four months at room temp before trying them. I opened a stout I brewed 3 or 4 years ago last week. It was amazing. That said aging doesn't necessarily improve the brew, it changes it. The changes could be to your taste or it could...

Busy with Anthony Ryan's The Pariah - currently very good. I constantly have to remind myself not to compare with his other series.

Hi also a Dad, Mashing late at night and brewing early in the morning works. Extract is fast and easy. Using a no chill cube can save a bit of time. You might also want to look at Brulosophy's short and shoddy method. That said as the kids get older you have more time, and as others have said...

Not a blowtorch but some pork leg/ham. Cherry chips, apricot jam injected into the ham and a bbq rub mix