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If you want resinous pine and grapefruit, seriously look no further than columbus, cascade, and amarillo. They will give you exactly what your looking for. Columbus is great for bittering, and gives you that heavier dankness with deep pine. Cascade when used liberally packs a bright grapefruit...

This is an aspect that we don't get to see first hand in small breweries. Its so easy to focus on the awesome parts!There is a lot to stay on top of between bills, insurance, permits, inspections, etc. Its absolutely doable, but it takes a full on commitment and a good business plan obviously...

You guys are very right. Atmosphere is important and the many factors that contribute to a good atmosphere can make a brewery. I have been to many breweries where the beer is on par and the locations/builds were amazing. I focused on quality in this post because I believe this is the strongest...

Your not crazy in my opinion! My 2 cents, make sure you brew GREAT beer. That's it. If you take that to heart you don't need to read the rest of this post! I live in an area with an EXTREMELY saturated yet healthy craft beer market. The majority of these breweries are successful or at least...

So I read here that you can ferment this beer upwards of 100 degrees, and that 75+ temps will bring out more fruit. Anyone have experience to confirm this? As of now im letting mine sit in like 74 degree ambient and its going off so temps are up there around 83-85 i'd guess. Can you even get...

Question I've always had about conicals from a homebrewing perspective... How do you temp control multiple of these successfully? I think they look awesome, but glycol is not an option most homebrewers can afford.

That is the only source I'm aware of, they seem to stagger their release of it i wouldn't be suprised to see it available soon. I checked for about 2 months before it was available.

Keg and lightly carb the sangria's so that it has a hint of the tasty soda version:D

I am digging the sound of this yeast! I experience all the same pitfalls with the NEIPA yeasts they leave it a bit too sweet. Also +1 on the X331, killer hop strain!

Hoppy Kolshes brewed with newer hop strains are definitely gaining traction and for good reason. Honestly just sub any noble hop that you would normally use for a combo like citra, amarillo, galaxy, etc. A little aside on the malt bill, i'd recommend no crystal, ~85% german pils, 8-10% wheat...

You could try making a ~2% or less wartime english/german beer. These were sometimes as low as OG 1.011 if you can even believe that haha. Check the OGs on page 142.

Hmm, this is definitely something I'll be looking into. I always thought there would be a problem inserting/detaching the lid.

What I mean is I actually do primary fermentation inside a corny keg, I just attach a disconnect with a blowoff tube to the gas out post. Without custom work it would be a real pain trying to get a thermowell/probe into my keg fermentors. That is very interesting considering the batch size and...

I know 1month and some change is fine sitting on primary, but at 4 months do you think there will be some autolysis?

I've made some good beers at those temps, but I've also gotten unwanted esters at those temps. The strain will be important and you will be limited without further control. For example I wouldn't use something like s-04 or some other english yeasts that can potentially rip through wort at those...

I just had to look this one up too, never knew an infection in the lines could cause this... makes so much sense now. I need to retract some statements about a few breweries hahaha. This almost exclusively occurs at bars/restaurants and unfortunately reflects on the brewery as well. I hardly...

I agree with kh here. Though that doesn't mean people don't make beer they enjoy just fine using ~64 ambient temp. My experience tells me that even when I'm using those ambient temps I can get some significant and unwanted ester production. Fermenting at ~65, which is a good temp for most yeasts...

Freezers and kegs for both fermentation and serving. If your basement really is on point for ferms then no need for a 2nd freezer, just get a grip of kegs, a freezer to serve from, and you can ferment and serve from kegs. Not only do you benefit from closed sanitary, co2 purged transfers to the...

Arctic Ale is designed to be aged for over a decade. "That it was still sound as bell after 13 years in the bottle attests to the keeping qualities of strong British beers. Yes, they made 'em to last in the old days. Not these new-fangled running beers that'll go sour before they drop bright."...

I have had similar experiences with s-04. I think temp on several english yeast strains needs to be on the low end of the spectrum. Honestly I feel a bit cursed as I've never brewed a bitter or mild i've enjoyed. Its always something, my last batch was a mild and the day after I put it in the...