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Not sure if this was known before or not, but John Kimmich attributes a lot of Heady's flavor to his own personal yeast strain that he uses, Conan, according to this interview...

Yeah, I'm going to try to set up an interview with him for my blog. I've been wanting to start doing interviews with very small new breweries. I'm sure his experiences would be super interesting to all of us on HBT. He's actually selling bottles at his farmer's market stands, not sure if he's...

Good info on the sugars, thanks. I was just carelessly using that term without giving it much thought; I don't have a very good understanding of how sugar works, as you can see. I figured there must be something in the fruit that isn't in the plain sugar, since the plain sugar seems to get...

I'm fairly certain he hasn't opened up a shop, since I live nearby (hence my curiosity) and haven't heard about any new homebrew stores. But I am also curious why he gave up the idea, if that is the case.

I've been making kombucha for about four months now, and I've been bottling it ever since I started. I use 500 ml PET plastic beer bottles with screw-caps from Northern Brewer — no worry about bottle bombs. And I admit, I am not super scientific about when I bottle; I don't take gravity...

So, out of curiousity, what have you (or others) found that the costs would be? (I realize there are probably no concrete numbers and every situation would be different, and that opening anything in NYC would be a whole other ballgame.) The other day I was at a farmer's market and found out...

Sorry to dig up an oldish thread, but are you still going through with this store? What have you learned so far? Also, what town would this be in? I'm not far from Putnam Valley, but you seemed to indicate that this wouldn't actually be in Putnam Valley.

Great info from everyone, thanks. I guess I'll continue using old paintings for the aesthetic, which I love, and likely have a fun legal scavenger hunt if I ever do miraculously get to use them to sell my own beer. Or maybe I'll be able to convince my artist girlfriend to finally make some art...

Wait... I didn't realize you could get brewing yeast from somewhere other than your beard...?

Times Square is a wasteland, I'm afraid to say. There are a few good bars within walking distance that I know of (Rattle N' Hum, Gingerman, Beer Authority) but I'm not aware of any good bottle shops there. Do yourself a favor and take the F train down to the 2nd Ave stop. First, hit up the Whole...

Thanks, that's some great feedback. You sort of got me thinking... as much as I wish I had had the time to do so, I have only brewed single-hop beers with a few of these varieties. It will be years, maybe decades, before I could possibly get intensive first-hand experience with all of them...

Added a few more hops to the guide today: Aurora, Herkules, Meridian, Mosaic, Premiant and Taurus. Mosaic sounds particularly interesting, but there's very little info out there on it yet (and of course, I'll update the entry on the chart as I learn more.) Supposedly fruity with blueberry...

Yeah, I figured that not every old painting is necessarily public domain. But that answers my question, thanks!

I'm asking purely hypothetically — I am not actually selling beer or in a position to start up a brewery myself, at least not any time in the near future. What legal or rights issues would there be for a brewery using public domain imagery in their labels? (For example, old paintings from the...

I don't think I figured it out, but I have some ideas. After this batch I switched to all grain and then I started to have this exact issue with almost every batch... so I really, really don't think it was extract. None of my other extract beers ever finished high at all. I know that mashing...

Hahahaha +100

Was this White Labs Brett L? I was just messing with this as well... White Lab's Brett L just seems to exhibit very few of the typical signs of fermentation (in my experience.) I was stepping it up next to a starter of Wyeast Brett B, which acted much more "normal." The Brett L did give...

This is a bit exaggerated and vaguely insulting to breweries that make sour beers. Yeast is yeast. It's not that hard to kill, as people who intentionally brew sour beers know. You want to be careful, sure, but there's a big difference between a few infected batches and full-on sour breweries...

I am right now trying Heady for the first time, and I don't understand how good this is. I think they literally are Alchemists. This might be my new favorite beer. It's at least my favorite IPA. I also don't understand how different it is from other IPAs. The hops taste so much fuller and...

That's a great article, much more scientific than my glossary!