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I keep recipes and log OG and FG so I can get the ABV at the very least. I am just now starting to really get into logging everything. I grabbed brewtarget (its free!), which looks like it will do nicely for this once I get my equipment dialed in just right. I also started doing bottling dates...

I am working on dialing in my equipment with a new software. I think I should have added .25 gallons to the fly sparge to reach a 6.75 gallon boil size. I am going to top off with water to hit the target OG if needed. Topping off with water can vary one's IBUs, but there are so low it won't much...

How did it come out? I have had a wort with this in the fermentor for just about a week now. I am debating moving it to a secondary in a week or so to try to clarify it a little since I will not be kegging, have to bottle condition, and then lager it in the fridge in the bottles. This also...

You will be fine at that gravity. If you go higher, what I like to do is boil a liter of water, add 1/3 cup DME, put the lid on, boil VERY GENTLY 10 more minutes, force chill, add yeast, keep swirrling it, and pitch with that. By using the pot I boiled in, and keeping the lid on, I don't have to...

64-78F gives you a pretty good range. You should be fine letting it finish out at a lower temp as long as its still in the proper range. Its pretty natural for the temp to rise when the yeast are active.

I bought a 10 gallon aluminum kettle with steamer off amazon for cheap. Stainless is nice, but I am cheap. The best part, I don't need a swamp cooler. My bottling bucket fits nicely in the kettle with enough room for some ice water in the warmer months. With a 5 gallon tun, you are hard...

Leasing seems to cost about the same amount yearly as any of the spaces I thought about purchasing, and its just money lost. I suppose it would cut back on colateral for loans though.

For all of those saying $100K, is that with the facility to brew? I can't buy any kind of commercial space for that kind of money.

My oppinion would be that you should get a burner and kettle, and if you can afford it, a large enough one to start doing 10 gallon batches. My 5 gallon batches have been going way too quickly lately.

As corrected, thats still only 3.7% ABV. http://www.rooftopbrew.net/abv_calculator.php And an apparent attenuation of 66.67% which is kind of low. I have had it happen though, especially back in the days of extracts. http://pint.com.au/calculators/alcohol/

Well, why do you want to secondary? It is debatable that its even needed. A recipe would really help, and gravity readings are the tell all of when you can bottle. However, many like to let the yeast clean up a bit after fermentation is complete anyway.

I do not know why you would need to up the hops. In fact, if you mash at a lower temp, you might even want to lower them IMO. An excellent recipe though, and I like that it included vanilla, as I really tasted that in their last years batch. I will be borrowing some tid bits from this one.

Accurate gravity readings are the tell all of ABV. Do you usually drink lite beer, and at what temps did you take your readings? Temp can alter the reading which could have a greater effect in lower ABV situations.

Been brewing for while, and referenced the pages of this forum many times. Figured it was about time I get myself an account.