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This right here...is going to be my first foray into the world of cider making! I've been requested to brew another batch of Irish Red and also a batch of cider for a family gathering in mid October. One question, if bottled, will it travel well? Will be driving from Philly area to Atlanta...

I'm with Bernard there. If making/selling beer/wine/mead/cider were a simple and money friendly process, we'd all be doing it and flood the market. But there is some serious red tape that needs to be worked through before anything can hit the streets. I'd recommend the same thing. Have someone...

Thanks for all the responses! After talking to the guys at my LHBS...it seems like the transition between BIAB and a three tier set-up is almost as simple as just adding the additional pieces. I am still working out my available upgrade budget...bug it seems the next practical step us BIAB.

Thanks ol-hazza! I've been seeing more and more BIAB brews lately, and wondered what the draw was, vs traditional brewing.

Looking to make the transition into all grain brewing. I've seen different types of mash-tuns. From converted igloos to professional SS tuns. Any suggestions for a guy brewing as a hobby in his kitchen/garage?? Thanks in advance.

It was definitely a conditioning issue. Two more weeks in, it tastes amazing!! Definitely missed on the color a little, but I can let that slide this time! Now to drink a few while plotting my next batch!

Brewed an Irish Red a month ago, and just starting to tap into the bottles. (2 weeks in the bottles this past Friday) Recipe 3 gallon boil Target OG = 1.050 Target FG = 1.015 60 minute boil 1/2 lb Carapils 1/4 lb Chocolate Malt 1/4 lb Flaked Oats 4 lbs golden light LME (2 lb full boil, 2 lb...