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Again, if you consume twice the alcohol in the same volume of liquid, the effects will be different. Aventinus is a 12abv eisbock. That is about 2-3x the etoh of a standard beer and 4x the etoh of a light lager. Fill up a beer bong with three beers, slam it, and you will have the same effect.

I have made sour wine from Frontenac Gris hybrid wine grapes. I used natural yeast from the vineyard to ferment. It turned out rather well, but was not particularly balanced on its own. I made a spin on a Flemish Red with it...

This will be my solution.

The insensitivity of this thread is astounding.

Wait, wait, wait. Just so we have this situation straight; you are basing your opinion and responses on two beers? Seriously? Why would you be posing advice to others on such a limited sample. Offering your experience is fine, but to tell me or anyone else that I am wrong is crazy talk. I...

Actually, I believe 6 weeks is optimal. I usually wait 8 weeks, just to be sure I don't have green beer.

By use of evil magic, I am enjoying a beer after 6 days in the bottle. I know proven science says that the carbonation I am enjoying isn't possible or real, but it tastes delicious and fresh all the same...

Commercial breweries who bottle condition (Sierra Nevada, Rochefort, Ommegang, et cetera) typically ship out after about one week, maybe a week and a half. If your beer takes 3-weeks to carbonate you are doing it wrong. Maybe "wrong" is not accurate, but you are not doing it in the most...

Top notch video about Frank's great work. http://vimeo.com/35598156

excel for assembling parts lists, visio for system schematics, and sketchup for modeling.

You just need a simple LOVE TS2-010 (http://www.dwyer-inst.com/Product/Temperature/TemperatureSwitches/DigitalPanelMount/SeriesTS2/Ordering) The controller depends on your fuel type/pressure.

The gas valves are furnace valves. It is a simplified furnace set to run on whatever pressure and fuel you desire. The LOVE is a temperature switch that controls the furnace valve based on the measured temperature. I would use gas QD's through the side of whatever enclosure you choose. That...

Not necessarily. What I am envisioning is as follows: HLT: -kettle as you desire at least 15 gallons -installed drain with a valve and some kind of return -thermowell - immersion chiller (not with the convoluted coils, those a massive waste of money see here for why. Sorry about the...

Do you want any level of automation?

I'll bite... what's the budget? Do you have kettles?

I think if you are trying to expand a kids eating horizons at 9 it is going to be pretty tough. I have some experience getting teenagers to eat different things and it is tough to expand peoples eating habits after years of limited exposure. Our girls eat what we eat everyday or they don't...

I have pretty much everything on this page. http://www.williamsbrewing.com/HYDROMETERS-REFRACTOMETERS-C74.aspx I use the big stainless turkey baster and love it. The glass hydrojar is a big step up in my opinion.

I have never heard of a UL requirement for brewing equipment, so I would worry much. I think it would be a question for your insurance agent and how it would affect your coverage. For a 1BBL, I cannot imagine going the UL route. I wouldn't be practical IMO. The cost of the brewery just...

Porc is right. If you need to have it UL listed you will need a specialty shop and it is going to be nauseatingly expensive. If that is the case, I am sorry in advance. One off UL testing is crazy expensive and takes a long time. I looked into it for several panel designs of mine.

What are the details of the system? Does the install need to be on site? I could potentially do it. Shoot me an email at jstalbot at gmail dot com.