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I have made recommendations they shore up several of their instructions and they haven't made much progress. I have pushed back on some quality issues I have had and they replaced some items for free. I think you'd have a good argument that had they provided accurate information, you would not...

That is super helpful, thank you! I have always struggled to get to 1/4" and now I know why. Spike has a lot of gaps in their instructions. This one that should be a lot easier to find, which I never could either.

Thanks for the conversation! I appreciate it. If you're curious, feel free to check it out. You helped me commit to wordpress. It ended up a blog page, but oh well. I'll figure out how to change it. If anyone is interested or wants to give me feedback, I am open for any ideas...

I get that. The homebrew "store" I am trying to replace had zero online presence and did alright. I am hoping to get something going online but I'd rather not open it if I have to deal with wix, shopify, square or any other greedy company that refuses to hire actual people. The old store, which...

If I can find a decent store space, hopefully temperature controlled. As for amout of grain, 1,000-1500 lbs or so on hand at any give month. Base malt bins will obviously be bigger and only hold a bag at a time. Decent turnover if sales continue the way it did

the basic site is the back up. I was hoping there might be some key to figuring this out or one I hadn't heard of would be recommended. I am having trouble finding a good store to lease, everything is either to big or too expensive, so online sales with delivery is what I was thinking. But I...

That's what I am hoping. I know there is a market here and I am not sure I need much of a website. The previous department store (that had a small section of the store brewing equipment, ingredients) never did advertising and had no website. Just have to find the right hosting site and get the...

Sigh, sorry too bring attention to it? lol That does not surprise me. It would be one thing if they provided help with the website, but everything I have read and found out myself is that there is no such thing as customer service. just chatbots these days.

I am trying to figure out how to make it compete or cost less than the online big conglomerates but I hope the locals here will have your same opinion of it. I do. We had a store here and it shut down so I know there is support.

If I remember correctly, Radical Brewing has some good tips and Cooking in Ancient Civilization by Kaufman discusses fermenting beverages. I have not read the latter, but I am guessing that one would be easier to obtain because it isn't as easy to figure out it is about beer. There are a few...

I was pretty certain that would be the response. I can't understand why anyone give them money, it really is that bad. I don't either. My bank has a relationship with clover and they help a little bit. But I have heard bad things about clover too. I think all these website hosting, builder...

Thank you!

I am guessing overhead is a big part of it. Lease or rental costs have sky rocketed and I am appalled how expensive online website, point of sale machine charges, etc is. Not to mention staffing costs. With cost of living increasing, wages have had to follow.

I opening a home brew store (low maintenance, more of a membership community thing). Where did you buy your grain bins? I have found a couple and they are outrageously expensive. Secondarily, what online store or website host do you use? I am in chatbot hell and am getting no where with their...

Sorry, yes, the Brutzyme by cellar science is what I use and it has A. enzyme in it but also has other enzymes which, based on your response, suggests one or more of the others drop the gravity. My apologies. It was described as Alpha Amylase where I bought it you have corrected that. "There...

Thanks. I would have likely forgotten about IBU's. I brew a porter/stout hybrid at 158 on occassion and it works out nicely, but sometimes the temp gets too high (my spike system on 120V is really inconsistent, particularly during the winter in the uninsulated shop). I botched a batch not that...

A. Enzymes get used to dry out a beer. It was a short lived style (Brut) in the inland northwest that I would love to see come back. Enzymes give algers and pale ales a sort of champagne mouthfeel. I’ve used it a couple times to dry out my IPA’s and I’ve liked the results. It can drop your final...

Thanks. I really appreciate the info. Do you think I would need to mash higher than 158? I just ask because my spike solo is challenging to keep at specific temperatures and 158 keeps me from jumping up to mid 160's I can see the sour working with a fruit stout.

I figured I would sacrifice head retention for flavour. It was experimental and the peanut butter aspect is great. Definitely lost most of the foam but it doesn't break the beer in my opinion as mouthfeel is still there. I was hoping to save on the PB2 but combining the peanut butter was a pain...

Thanks. Unfortunately, I am trying to avoid the artificial sweeteners. Monk fruit is the only one I haven't tried because I haven't been able to find it. I am a bit of a health nut so I try to stick to whole foods where I can. Beer is my one vice.