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Just to be clear I'm saying 10 gallons per brand not per brewery. Most breweries are bringing at least 6 brands. Like any fest, IPA and Blonde styles tend to be the fastest movers, but if you have six or eight products, it takes a lot of pressure off those two. If you do things like ProAm or...

The cracked staves are what concern me (insert cracks next to your bunghole jokes, here). They are a place to lose beer. If the barrel doesn't have any odor, you'll want to sweeten it by filling it with water to make the staves swell. It might leak a lot for a couple of days, but should seal...

In the desire to relieve some stress, I believe you can use Microstar kegs to send your product, so you don't have to worry about getting them back. This is arranged through the Brewer's Association. Second, most breweries don't serve much more than 10 gallons per brand sent. Being a new...

I think "Watt Density" is the term you're looking for. You'll convert that into BTUs/ m^3 (or cm^3, if you wish). I believe the delta of a direct contact heat stick is proportional to its surface area. This is elegantly demonstrated in RIMS systems where the watt density is lowered due to the...

This is my "elevator pitch" on the brewing process that I give to culinary students: "Brewing is the extraction of starches from grain, mostly malted barley, with water that self converts into sugars and is then separated from the grain to be boiled with hops to add bitterness, flavor and aroma...

One btu is the energy required to raise 1 lb of water 1 degree Fahrenheit. BTU ratings on burners and equipment are hourly. Water that is at boiling has 180 btus in it, per lb. That means 20 gallons as accumulated about 120,000 btu. However, in brewing, you're not starting with cold, probably...

This is pretty much what Brewing Classic Styles is all about. The best part is that it's a BOOK! Books still work when your computer crashes.

No. That's for you to explain. I have no idea where your buckets have been. I do propagate from single cells, using a continuous feed, closed inoculation system. In no stage do the yeast go past 5x population without a recharge of nutrient (wort) and rise in pH. Nope. In a recipe software...

Great. Snarky and uninformed. No, it isn't like a pocket calculator that stops working (though they do have an upper number limit due to how many figures they display). It's more like confusing an All-You-Can-Eat buffet with I-Must-Eat-It-All dinner at your in-laws. This isn't the fault of...

In one scenario, the math worked, in the second it didn't. The math didn't change, so something else must've. I'm joining the chorus that says your boiloff rate is excessive. I'm very curious about your brewhouse efficiency, since it seems staggeringly low. You see, one of the usual...

Math. If you know your mash efficiency, you can calculate the OG from the grain weight and boil off. Even if you don't know the exact efficiency, you can estimate from a nominal 70%.

Bottles? I would've expected cans. Nice big cans.

162 for 15 seconds to be precise. And milk then gains a shelf life of two weeks. Just a few days, if left at room temperature. Not if it spores, as genus of Bacillus do. In spore form, bacillus are highly resistant to harsh environments, including cleaners and sanitizers. Commercially...

This cross reference is confusing, AJ. How did you go from Brewer's friend to BeerSmith2? I'll agree that BeerSmith2 water profile tool isn't a science based calculator at all. Part of the whole program's charm and popularity lies in that very flaw, since quite a few of its calculations are...

Did you just swap the profiles or dd you use the scale recipe function? If you just change equipment, then the recipe specs will respond to those parameters. Using the scale recipe function, the recipe ingredients will be changed to match the specs.

You can created a default recipe that has all of your preferred profiles and is populated with all the things you use in every recipe, like Irish moss, favorite yeast. Then zero out all of the measured fields. Just save it as the default recipe middle of the home ribbon) and all new recipes are...

BeerSmith treats boil & WP separately. Shift your 0 min to Steep/WP and change the time to how long they'll soak. Unlike the boil, there is no defined time for the entire WP process in BeerSmith other than the time you add to the hop addition. So, there isn't any way for BeerSmith to know...

Depends on what you started with. If it's all of your IBU, then you'll perceive them. If you already have 50 or so, then nope.

+1 for the polenta/grits suggestions. I've found that a lot of the flaked corn (and rice) smells/tastes stale in the finished beer. No such issue with polenta.

If your fermentation and packaging process is 100% consistent for every beer you make, then it could be close. However, if you have differing variables like yeast pitching rate, fermentation temperature, foaming and blowoff, or even total surfaced area in contact with the beer throughout the...