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Thank you, sir. And there is no way to use this sytem as an all grain? wow.

http://www.addabrewpub.com/procedure.html check out this place and what they claim....the thing that gets me is "an entire brewing system and a CA liquor license for $50,000"...anyone heard of these guys?

Got 4 beers going right now. Here are the labels and descriptors. Burial at Sea An American Barley Wine brewed with Belgian dark candi sugar, and aged on Bourbon oak spirals. Some tasting notes: Appearance- Blood red, with a nice rocky off white head. Little bit of haze due...

haha all of the cakes in my bakery are sours at this point! thanks for the numbers, 'gents! here's a label i made for one of them today

Thank you for the quick reply but the comp i'm on doesn't support flash. Cheers

How big of a starter do I need for Something with that big of an og? I think a half gallon should do right? Btw yeast is wlp530

I'm going to bottle my beloved sour beer today that has been resting for a long time now, and DO NOT want to get bottle bombs out of it, namely because i know how attenuative brett/lacto/pedio can be, so how much sugar should i add for bottle conditioning?

I am putting this in here because im going to make a damn 15bbl brewery and have multiple questions regarding operations costs, equipment costs, batch costs, so on so forth, so if ANYONE out there has some time to help me out, post in here and i'll private message you. Thanks a lot!

oooooh.........update: looks like some blue mold is growin' on the top. damn. should i scoop that off or is it a waste of time at this point?

I definitely soak the ball valves thoroughly before use, and run the entire fermenter's worth of sanitizer through the valves. it was the hookerish airlock!

haha exactly. I told my friend *who was really really pissed about the beer getting an infection* that if beer catches a cold like this, worst case scenario is that we have to wait longer for it to be drinkable.

no plans on tossing it! I have no idea how brett could have gotten in there...i havn't ever put brett in that fermenter before, and it was completely sanitized. the only thing that COULD have possibly done it was putting wood chips in but they were soaking in Bourbon for a while.

it doesnt smell moldy or anything, but its definitely eating sugars. and yes, brett and sacc are yeasts.

Thanks for all the help.

My friend and I are going to open a brewery and we dont have an ABC license yet...the problem with that is that we want to "donate" some beer to a local pub to put on draught, but we don't know the legality of this.. I live in California, so if anyone has a law background and can help a brother...

oh dont worry i've never tossed a beer *i dont consider a home brewed hefe that just sucked so much ass i HAD to throw it..*. This guy has been going on the pellicle for about a half month to a full month. i dont know exactly WHEN it caught the cold but its in that time block. I plan on...

Found some numbers in Jeff Sparrow's "Wild Brews" name: Alc Tolerance acetobacter-18% Brettanomyces-18% Enterobacter-2% Lactobacillus-8% Pediococcus-8% Saccharomyces-25% thats strait from the book...

Definitely! Its an english old ale, and before it caught this bug, it smelled and tasted like strait up bourbon apricot! thats no kraussen dude. it smells yeasty funky earthy and bready. its infected. thats called a pellicle. i didnt taste it yet. thats no kraussen dude...it smells...

here you go... this retard caused it all.. I use an air tight system that was sanitized thoroughly and was in its first month of fermentation when i smelled something weird coming out of the airlock one day. cracked the mofo open and what do i see????? a spot of white! I sanitized a...

wat? 10wats