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Use a standard measuring cup, probably 1/4 cup to make it a little less messy, to fill a one pound bag of DME by the scoopful, then mark how many measures it takes and do the math.

TRUTH! :eek:

Get a demijohn! With the nifty wicker carriers.

I wish I could find some kind of resource on doing this. I'm figuring they'd have to hold at least a moderately significant amount of carbonation, giving the sturdiness of oak barrels. I'm wondering if it could be caulked after curing to be a more airtight container?

Do you have any idea of the carb level they can hold in volumes?

Obviously this has been done and was the primary vessel for serving a lot of brew for many many years. Just curious how I would go about it today. If I had a 5 gallon oak barrel cured and ready to go, would I just prime normally and let it carbonate by itself or is there a process to carbonating...

Buahaha. Awesome.

That's great! We've been talking about taking a trip to those stores for a while, and we've finally planned it for the coming two weekends.

That is an awesome idea. I'm going to look into that. I've actually had the idea for a grilling store before, but I don't know how viable it would be in Chicago. I HAVE thought about doing custom wine and beer racks.

All very valid points, and things that I've given at least some consideration to. 1. Having lived on the edge of Wrigleyville myself, I've found that only the newer condos on the east side are extremely expensive. You can find great apartments at reasonable prices all over the area. As for...

So far the only one I've found in the city itself is Brew and Grow and another one waaay down south on Western. If you know of any others within the city proper, would you mind posting them?

That was slamming advice, thanks! So far we've thought of doing a few things: 1 - We plan on going through local collges' chemistry departments and developing interest through Zymurgy clubs. Nothing says awesome like homebrewing on University dime - I know it sounds absurd, but I've...

It's hard to communicate tone on the internet...:drunk: I was trying to be succinct as opposed to cranky. Sorry!

I was also going to say... The two or three dozen home brewers I know all go almost exclusively to the tiny, fairly dirty, back alley little homebrew store nearer to downtown than we'd be. They have an extremely limited selection and little to no hardware, and they seem to be doing well...

Middle North, probably. Between Addison and Foster (that's a 14 block range). There are several fairly small locations within a few blocks of Wrigley that we've scoped. They're fairly inexpensive, when the area is considered, and they'd offer enough space. I'm planning on vintnering...

Brewing for four years, beer, cider, mead, wine. 2 years as a wine steward, six months of that spent at an 18,000 sq ft. liquor store with a massive beer selection (which I dealt with daily). I've got that down enough to run a store, and I have a partner who brews as well. What I'm curious about...

Hey. My buddy and I are looking into starting a homebrew store up in Chicago. I've got the homebrewing thing down, in terms of theory, at least, and I'm pretty sure I know what I should carry. I've got a pretty solid finance background, as well. What I'm not sure about are some of the...

:mug: :rockin: Thanks!! :rockin: :mug:

Hello all. I've been brewing for around 4 years now. I've done a few ciders over that time, most of which have ended up at 5.5% to 6% abv. I'm interested in putting together a super cider with a really powerful, dry kick and an abv closer to 10%, but I'm not sure what the best way to go...