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I dunno, many of the commercial ones I've looked at advertise up to 2.something GPM at very high temperatures, though those are all natural gas. The electric ones operate a little slower and don't give as much rise, though I wonder if you could connect two in a series. Like, the first one would...

Wow, there really are a lot more nanobrewers out there than I thought! One thing I've been thinking about is researching - in addition to the solar panels - a point-of-use hot water heater with a commercial controller, to output hot water up to 185 F. That would eliminate the need for a HLT...

I've got some electrician friends. I believe their help can be secured in exchange for delicious beer. :) But yes, I was thinking much the same thing; I'm unsure as to the ability of tanks like those and the drain fittings to stand up to direct fire. Also, I'm pretty sure local zoning boards...

Oh, that would make sense. One BTU is approximately the amount of energy needed to raise one pound of water by one degree Farenheit.

This thread is of great interest to me, since I'm planning on building a 1 bbl system in the next couple of years. I've been looking at tanks very similar to the ones you've got there, so it's good to know other people are trying the "Frankenstein" approach too. :) One question: what are you...

I've been looking into this as well, for much the same reason (starting a nanobrewery). I'm actually thinking that submersible heating elements might be a better route to go with 1 bbl batches. I'm not sure how much propane or NG is around you guys, but up here in the Northeast, gas isn't really...

So, I see a lot of posts around talking about various brewing capacities and giving advice based on said capacity. For example, I hear "anything below 3 bbl isn't commercially viable," and California requires a minimum capacity of 7 bbl. However, and maybe I'm just thinking about it too much...

I'm actually in the exact same situation, except replace "cottage" with "10 year class reunion party." I'm wondering if it might be easier (and more economical) to carb the keg with priming sugar instead of forced CO2.

Shameless self-bump. This is the form I finally settled on. What do we think? Working on #2 as soon as I can get the artwork lined up.

My main group of friends call ourselves the "Front Row Crew." The history of that name is a bit long, so I won't explain it. However, "Front Row Brew" is a pretty natural extension of that.

My labels are 4" tall by 4.25" wide, but they're just a hair too tall for non-stubby bottles. I'm probably going to shorten them a little bit. EDIT: I use Inkscape to design my labels. Free open-source vector graphics program. It takes a bit to learn the interface, but it's more intuitive than...

I dig it. That would make a killer coaster. EDIT: I'm definitely a fan of using the same font for all the lettering.

You should call it "Snob" or maybe "Snobbery." Make some sort of needlessly complex ale.

+eleventy billion on "Stiffarm IPA" and the "42:1 Underdog IIPA." Both of those labels are fantastic. I just hope the beer is every bit as face-crushing as the labels would make it seem.

What did you do for oxygenation? Anything special? Oxygen stone? I'm looking at brewing a 1.120 OG imperial stout in the not-too-distant future, and I was wondering about getting enough yeast activity to get that puppy fermented.

Thanks for the feedback! I took away the fade and with a jagged edge effect, to make it look a little more "grungy" and less like a bad Photoshop job. I'm also going to upload a version that's a touch bigger; currently, it's sitting at 3.25" wide and about 3" tall, and I'm looking to up that to...

I was going more for black metal ale, but the black metal attitude is really just amped-up emo.

Do your worst. I'm a big boy; I can take it. The little logo at the top of the label is going to be my "brewery" logo, so that's going to be conserved from label to label. EDIT: This is part of a Flickr set. This is the 9th revision. You can view the previous 8 versions (and larger sizes) on...

I'm a microbiologist specializing in the isolation and characterization of select foodborne bacterial pathogens.

How can you not love a brewery that puts out a beer called Arrogant Bastard? The label even challenges you. Right to your face. It also helps that their beers are astounding. Stone Russian Imperial is fantastic. Oaked Arrogant Bastard is sublime.