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That is a really nice beer. Can't help with the recipe, but darned if that isn't an excellent little hole-in-the-wall brewery. We discovered it by accident when visiting Firestone Walker in Paso Robles a year or so ago. Their sours are pretty rockin' too.

What? You don't stick your airlock into your fermenter that way? What's wrong with you?

Mulberry.

I'd say thrips. Look at the undersides with a good loupe and see if you either see little black spots (poop) or little clear/white insects running about. Chemical control would be something like Imidacloprid. Organic control would be green lacewings, ladybugs, etc. If you go organic, you'll...

I'm not a hophead, so I've never had any of the more popular ones, :D but I'd suggest Breaking Bud, and Hoptologist. Both should be readily available. Lupulin River is in the local Bevmo, so you might run across that one as well.

Alesmith should be easy to find, and they never seem to miss on flavor. The Brury if you like the sours and semi sours. If you like hoppy, Kneedeep seems to have recently expanded their area, don't know if they've made it South yet. That's all I can think of pre-coffee. :D

I have to agree with this. I've never seen a brew-your-own place last more than a few years. I suspect they're a gigantic money pit without a supporting supply business. And of course, if you're also running a home brewing supply, you get to make money down the line by selling the new brewer...

What's stopping me? Apparently very little. We signed the lease on Wednesday, and hope to open the doors in Nov/Dec. Now stop telling me how bad an idea this was!

Deschutes Black Butte Porter. :mug:

The real question is: Did the bucket see you?

Are you fermenting in it, or pressurizing it? If the latter, I'd be a wee bit concerned with the weakening of the area. A pressurized vessel with a known weak point is a scary thought.

Not that we planned it that way, but we're driving a million miles south to a friend of a friends brewery to get some hops and possibly help with flooring a new taproom. @whee!

My guess, (and that's all it is) would be that most fab shops wouldn't want to do the patina. Since they wouldn't be set up with a wet area, and since they'd probably have no experience with the effect on the steel, they'd be hesitant. I'd still ask though. If you have any sort of a large...

It all depends on what you want. You could do that, and you'd have a wide choice of colors with powder coat. OR... You could plasma cut it from stainless, and then run either a regular or random pattern on it with a grinder and a sanding pad. I wouldn't polish it, as there will be times of day...

That entrance arch is an awfully nice touch. If you can't afford it at the start, I'd make sure it's in the plans for year two. Edit: Maybe make it a touch bigger, so the diameter of the circle matches the curve of the arch. My 2 cents.

I have yet to make it out there, but Magnolia Brewing is getting some interest. And according to the BARF crew, other choices are: The Rare Barrel Drake's Brewing Sante Adairius Heretic Have fun! :mug:

I would suggest that next year you mulch heavily with something like wood chips, and them pull them back after the last frost date. (If you have one) Keeping the soil cool, will keep the plants dormant.

If you noodle around the Picobrew site, (not terribly well laid out, I admit) you can import recipes from the Community, then Recipe tab. They can be sorted for feedback popularity, or alphabetically, and then Imported into your personal library. (I completely missed this when I started, and...

In a lot of cases, dried fruit has a touch of vegetable oil added to keep the bits from sticking to each other. I'd suggest you double check the ingredient list before using, just to be sure.

Not a beer history, as much as a history of American drinking habits, but I've always enjoyed the book Early American Beverages. And since you can get it for less than $10 all day long as a used book, I tend to buy extras and give them away to friends.