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Dantodd - I put the recipe into Beer Smith as well and it came in right on target at 77 IBU. Did you specify 5 gallons?

Hey Ed - Have you tought about swapping out the Warrior for Magnum hops? I noticed on the Stone website they mentioned that they use Magnum hops for their bittering.

There's a great book called "Designing Great Beers" by Ray Daniels that has a full chapter on hitting your target gravity. The main thing you need to keep in mind is that Total Gravity (beg. of boil) = Total Gravity (end of boil). When working on gravity adjustments, it is easiest to think...

I plugged your grain bill into Beer Smith and it's telling me that if you go with a single infusion mash (medium body), you'll need 3.6 gallons at a strike temp of 170. At that temp you should land at 154 degrees...

What's your hopping schedule... If you over hop at flame-out, that will cause your brew to take on a grassy smell.

This recipe looks pretty good... You might want to swap out Columbus for Cenntennial and Cascade hops for bittering. Their website said that this beer is brewed with Cenntennial, Cascade & Warrior Hops. You may want to recalculate your IBU's... They need to be in the 66 IBU range.

Here's another must read if you plan on starting a microbrewery. http://www.cemcorp.com/articles/brewery.htm

If you want to purchase a very used smaller brew system in the 3 bbl range you can see them on the used market for $40K range. The link below sells used brew systems. http://www.nabrewing.com/default.asp

Here's a business plan for a 7500 bbl per year micro brewery. Granted it's about 3 times the capacity of what your talking about, but much of what's in this plan would be required for a 2400 bbl/year operation like your talking about...

Talk to some of the manufactures of 7-10bbl systems like DCI, JV Northwest. They can work with you on your business plan. But I'll tell you that if you went out and purchased a complete 7bbl brewhouse including fermentors you'll spend close to $100K on equipment alone. Google brewery systems...

I'm sure you'll be ok but if you have an extra package of yeast laying around, you may want to follow the instructions in the link http://howtobrew.com/section1/chapter6-5.html on hydrating your dry yeast and re-pitch it. A second package will never hurt.

Actually, I was referring too yeast used for fermentation, then adding additional surgar for conditioning but I would assume the same would apply to using different yeast for conditioning. I was watching an interview with the head brewer of Flying Dog Brewery and he was talking about using...

I’d like to get everyone’s opinion on the use of low flocculent yeast strains when bottle conditioning beers. Has anyone noticed a difference between low and high flocculent yeasts in how they lay down in the bottles?

This recipe came directly from the Boston Beer Company as a LME clone of their Sam Adams Ale: Ingredients for 5 Gallons: 3.3 lb Munton Amber Liquid Malt Extract 3.3 lb Munton Light Liquid Malt Extract ¾ oz East Kent Fuggles Hops (60 Minutes) ¾ oz...