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I had some friends start up one in Nebraska. First, they had to comply with local zoning...which they were already zoned commercially. Next, they had to comply with all of the health and food safety laws. They also had to get their "manufacturing" license, both federal and state. They have...

Good luck. I conditioned my grains the last batch I did. The crush turned out excellent

I've read through all of this and I was having the same issues. I had recently switched away from using a cooler to a direct fire setup. I just utilized the "stainless kegs" in beersmith for my setup b/c it is very similiar. I made four or five batches on it and nothing was turning out good...

Yeah, I've read that and about anything else I can find. Your recs were spot on with what I was thinking. I know I derived that from all the reading I've done but it's always nice to have some affirmation. Thanks

I was planning on diluting with distilled water on this next brew to reduce the bicarb and then add back some of the minerals to try and balance the chloride and sulfate. Not sure what my target was going to be with a porter though. I may shoot for somewhere in the low 200's. Any...

I sent in a water sample a while ago to Midwest Labs here in Omaha. I've recently been going over it and reading about everything that I can on water reports and the relation of the minerals to mash, etc. I've gone through Palmer's stuff on it and downloaded his spreadsheet, bru'nwater's...

Replied!

I will echo what riverfrontbrewer said. Being a banker and dealing with very large farming operations, I am sometimes at a loss for the quality of financials that I see. If you are that large and trying to track inventory, etc, then it would definitely be well worth your money to get this...

No brewing today. Both my primary and secondaries are full. I do have some ribs on and will be grabbing a beer shortly. Might even plan my next brew. I'm thinking a porter.

I'm using a 15 gal SS pot from Spike Brewing...works great. It came with a steamer bottom. I added to this by ordering a sheet of food grade plastic with 3/32" holes in it. I traced the steamer bottom on it and then utilized it on top of the steamer as a false bottom....worked like a champ...

I'm in Gretna

I'm a credit analyst for a large ag bank in the midwest

I'm in!

Looks very similiar to what I built. Unfortunately, my mini fridge couldn't cool it. Left it run for three days and it maybe got to 60. It was an older fridge, but maybe it was just too small for what I built....oh well. Just started to build a keezer instead.

I had a friend that made one utilizing a small dorm room fridge....he took the door off and then set fans in there on a switch. The opening was big enough to hold a 15 gallon keg. He left the condensor out the back and sealed it off so no heat would be in the "cooler compartment." It worked...

Just kegged my first brew today....haven't built the keezer yet as we are moving in about a month. Have all the pieces, but will wait till the move. Kegged a Honey Nut Brown...should be a good one at 6.3%! Have an English Ale that will be ready in a week!

I'm a native Nebraskan and living in Norfolk right now....however, we're relocating back to Gretna in about a month. What are you going to be doing in Omaha?

I brewed up a honey brown today. It was a good day. Sampled an amber ale that I bottled last week. Not quite aged yet, but it is going to be very drinkable....maybe sooner than later:)

I brewed a recipe based off this about a month ago. Here is what I did 3 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 35.0 % 2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 20.0 % 2 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 20.0 % 1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4...