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the perfect cut when cooking for a group. It's my favorite and I have taken a few 1st places in grilling comps when I used to compete with try-tip. Great flavor and easy to cook on a Kamado style cooker if you don't have a Santa Maria grill.

its 5%

While a number of states have updated the marketing laws I am pretty sure the IRS still uses the old distinction. If you are selling beer interstate, I think it's easier to just not put the word beer on the label, and of course the big old line brewers who make beer (under 5% ABV) have no...

While I like the beers I brew and I enjoy the variety, nothing I brew compares to what Blue Point did on their way to stardom, I love Sierra Nevada's Pale ale and Dog Fish 60 minute. I love my Belgium's but I still chase Chimay. I haven't brewed anything that come close to Schneider...

Commercial beer in the US is capped at I think 4.5% alcohol. Otherwise it's malt liquor. So any commercial beer that has the word beer on the label has to meet that standard. That's why many craft beers do not say beer. Often they are sold using style descriptions like Pale Ale and such...

That's awesome. BTW, I ran a credit repair business for a number of years and my number one advice was to moonlight to pay off debt and then build savings. Congrats on the job and kudos for you to attack that debt - it takes time but will snowball and as you knock down the debt the...

too easy to use oxi (or PBW or One Step) on the bag and the hop bags etc with some hot water. Don't dump your one step or PBW bucket on brew day and drop them in over night and they come out snowy white.

Not totally. I’ll look it up but I recall coming across an article about isomerizaruon occurring during tue active fermentation stage being used for bittering hazy NEIPAs as an alternative method. I’ll see if can find it. My point remains there appears to be new lessons to be learned...

I am pretty sure, so hopefully some more knowable will clarify, but there appears to be more than one way that the traditional long boil to get the bittering done while still getting a lot more than bettering. I recall the NEIPA brewers achieving bittering solely during dry hopping. Then...

I just saw the same pic (your most recent post above) when I checked my FB feed. I guess your broken Foundry also played a role in your decision making process. Good luck with the new system.

It's a good question. There are some factors commercial brewers have to deal with that are not transferable to/from small batch size, like how long it takes to cool wort and your late hop additions, and the pure weight of beer and wort has (ie pressure) on yeast. I do know one thing...

I don't own a Tilt, I have a iSpindel. Don't go by me, I suck at taking gravity readings and I was a pre-pharmacy major decades ago. I am ok if things are in the ball park. My eyes and my tongue are my measuring instruments. I use BeerSmith and BeerFather software and use my municipal...

you would think, I have seen side by side comparisons using tilt, hydrometer and refractometer and the tilt was the most reliable. Remember you need to adjust for temperature. And for the self correcting devices, they correct less effectively the further they move along the temp range for...

Notwithstanding your rationale for a multiple vessel system, and considering your first post about a budget, The megapot will still require a pump and heat source, where as the AIOs will be easier on your budget. BIAB has come a long way and arguably is on par with other all grain methods...

What did you like about this AIO over the other AIO options that lead to you pulling the trigger?

This could be it. More so with all grain mashing but water does have an impact with extract. Distilled water is usually less expensive and provides a good base clean slate. Same for RO and it sounds like you have access here is an very good thread on the subject I urge yay to read. It...

I just looked a the amber ale instructions. They have you doing and primary then a secondary fermentation. This is considering unnecessary and risks oxidation. Once active fermentation is finished and the Yeast settles you can bottle. I do like the month to six weeks before pouring...

This time of years is notoriously slow in the hospitality world. Keep plugging away, it picks up in February and you want to stand out in front of them before they decide to look at candidates. Meanwhile visit the places and gather all the information you can about them. take not of...

you need to overcome the lack of experience, Home brewing suggests product knowledge. Since you cant list bar tending experience, what an employer will also desire (and sometimes more important that pouring drinks) is being responsible, attention to responsibilities, maturity (its a...

whoa. what does that mean??????