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Congrats and condolences! May your future be ****iefull!

Why did you go with a big structure like that rather than the traditional pole method?

Cigar City sells their beer via package sales and over the tap. I'm pretty sure Tampa Bay Brewing Company does as well. It's all about what wet zoning you get and what state/fed permits you have. Zoning will vary county to county. If I started a brewpub I would want all the licenses and highest...

If you aren't willing to hustle to get the proper funding and do the proper research into running the business then you shouldn't try to start that business. you = royal you. The money is out there. The market is prime. If you give up that easily then you are not an entrepreneurial type...

In FL you have to have the right zoning, which is commercial, then you have to be wet zoned to have a tasting room. All kinds of rules to follow there. So far as licensing is concerned if the zoning and wet zone are in place it's not expensive to get a beer/wine license. Part of the wet zoning...

If you can chill it, it should be good for months. Also, if you are really worried, transfer to secondary and basically lager it. Might purge the carboy of air first with some CO2.

That is awesome! Can't wait to see how this comes out and buy some.

This. I already brewed an alt with changes in mind to improve it for the second round. If I get through it will be ready in time. Anyone get scores back from Atlanta yet?

The Blue Oyster

Well, I had my hops on some trellis' but they weren't very happy. So I built this pergola for them and planted them in the ground. I have magnum, Columbus, willamette, and tea maker. I have some yellowing on the columbus and tea maker, they were what I planted in pots in late january. They also...

#1. Fermentation Temperature Control Everything else is debatable in improving your beer on what level of importance it has. So in no particular order these things will improve your beer... -Process improvements like full boils and fast chilling or brewing all grain with step or decoction...

I would put a collar on the keezer (may already be there but it appeared your air line would be coming from the lid). Then get a temp controller to control the fan where the probe is in the ferm chamber. Make sure the ferm chamber is sealed tighter than a frogs butt, and insulate the hell out of...

I entered a black currant saison as a fruit beer and it got a 14. I knew it was too tart. The only thing good about it was that it was pretty. Purple beer with a bright pink head. I used too much of the fruit puree and it ended up being extremely tart. Would have been better as a sour. Thing...

Very informative post Revvy! It is true that once the German lager took hold the big companies consolidated and started making their way to the lowest common denominator to increase profitability. You used to be able to buy store brand beers in the late 40's and 50's. Also continuous...

Jamil used a small AC unit for his walk in in California and the differential was far greater than 20 deg. The key is properly insulating the area and making it air tight. You can bypass or remove the thermostat on the AC and replace it with your own. So long as you run the fan all the time or...

Guy in my club brought in some porter that was in the attic of a friend (in FL - where your attic gets to 120 deg) that was brewed by 2 college students in the late 80's. It was in a a green Grolsch style bottle. We all tried some. It wasn't terrible, had some serious sherry notes going on from...

Pretty much this. Businesses don't always have the luxury to expand in the most efficient manner either when you have to keep the product moving without an interruption.

Lots of breweries use citra. It's a nice hop, but it is proprietary so there is only a single source (I believe - though others may be licensed to grow it). So it has a huge demand and low supply, not a good ingredient for a business to rely on for the time being.

Does she make sammiches?

I give away a lot of beer, but I drink a lot too.