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that's Dix Street btw.

Just a tad off topic, but I consider this one of the BEST names for a business. It's in Dearborn MI just south of the big Ford Motor Company complex.

I recommend looking around for a local club, they usually include anyone who ferments. A group I like to keep up with is http://chicagohomebrewers.org/. I haven't seen much about cider, but I haven't asked or looked either.

Put it all under pressure, and start by spraying star san or soapy water around any fitting or connection point, look for bubbles. If that doesn't yield results, get a shallow pan, fill with water, and submerge lengths of the tubing looking for bubbles. You could always use smoke too, don't...

Ditto. I'll have to look for interesting splits.

Good catch! I must have not had any coffee yet... That 30 points can make quite a difference depending on which malt it comes from.

You did accentuate higher prices in the future. That worst of 4 letter words (work) has severely impacted my brew schedule, I will make it till March from the last buy. I expect to be looking forward to that one though.

Yep, exactly. And the math supports that. Make your recipe as though you were mashing the entire thing. Adjust volume to get what you need, you will see the gravity go through the roof. Adjust base malt till you get the gravity you need. The mini mash you mentioned should not cause...

I forgot, watch out, mashing in odd concentrations could throw off your ph.

There's what seems like a lot of math, but it's pretty simple. Let's assume you want to end up with 5 gallons of 1.060 to go into the fermenter. 5 gallons at 60 points per gallon is 300 total gravity points you want. Once you have them, these points do not go away until fermentation, they are...

This is the first time I have ever seen this. Anyone else? I will try bleaching it before I use it again, but I fear my 20 year old brew buddy may finally kick the bucket. :-( I fermented at 68 ish inside a black trash can. Maybe I'm crazy, but initial thoughts were the trash can would...

I only know a few brewers who are using kegs, and all of them were obtained legally.

+1 I usually credit my inspiration, if there was any.

This

Perfect is a strong word, but overall I agree. The differences they do experience in BMC production are imperceptable to most drinkers.

Yes.

Add priming sugar to the bottling bucket, then add the beer, racking to the bottom (under the surface of the liquid in the bucket, to minimize aeration. If you get a whirlpool action going, it seems to mix well. I don't know about using honey, being a bit more thick, I've never used it..

I'll take the bait. While I will drink it cloudy if it tastes good, I prefer clear beer. Outside of a few styles, clarity is the norm and standard. Lack of clarity is a flaw, just like off flavors, and I do what I can to improve my process to eliminate all flaws. I don't use finings or...

In WI - The Malt house in Madison has a good selection. Only visited once, enjoyed it. In IL- The Firkin in Libertyville. 20-30 taps rotating. Variety of proper glassware. Mostly domestic craft beers, but they do carry some imported, and even have a Miller Lite handle for your friends that...

My hope is this is not the work of the business owner, but a worker who does/can not keep up with a rotating menu. Maybe it is only one or two servers, maybe it is some clod who actually got a mgr position, either way it's just plain unethical. The real impact on any customer is quite low, but...