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I usually start to stomp on my foot at that point, about 50% success rate

yes, your beer is ruined, I tried to warn you

It is a common mistake/typo.

some TLC goes a long way. Sorry you had to see it pass, you should plant something in it.

thats awesome, maybe that is where you can grind grain, perhaps gravity fed straight to your mash tun. I can see myself drinking a pint there. Was this a restaurant in the past? I guess the only way to get the system in would be through the back door.

would you utilze those vent hoods?

Equipment is easy, permiting sucks. if you are seriously going to start you need to get all permitting going. You want to be able to brew as soon as you get your equipment. We lagged just a bit and had equipment sitting, waiting on the ATF then the state. 90 days for the feds, they will take...

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The first location is really big, plenty of room for a 3 bbl system. Looks really expensive. I like the second location, good price and has a garage. Have you applied for your licences?

Yeast: The Practical Guide to Beer Fermentation Jamil Zainasheff, Chris White Defines this definition.

This may help: http://www.wyeastlab.com/com-yeast-harvest.cfm

window sash?!? HA!!

mmmmm.....bread

a year plus to make a week to drink, it really is an issue

4-5 years with the same plastic fermentor, thats impressive and risky

bothers me when brewers forget to take hydrometer readings oh... its a fermentor not a fermenter!!!

Check this thread out, made with copper but a similar idea: https://www.homebrewtalk.com/f51/bottle-washer-sanitizer-project-98932/

go with your original plan

I have never heard of a pin lock for $20, I think he was just making a point

I have used vanilla beans sliced down the side and thrown in the boil, 2 is plenty, I recommend 1 for a cream ale