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I think 2 should be changed to successful salesman. A lot of salesman are starving.

I mad the switch to kegging about 3 months ago and it has been great. I just added another keg to my system. The start up cost is a bit high with the set up and the fridge but after you keg once it's all worth the $$.

Seems being about and not just talking about it is the key getting started I agree. As far as the money understanding goes, the best thing I have close is my step mother has an MBA.

I'm getting things in line to try and attend Siebel in November to take their 2 week "Concise Course in Brewing Technology" in November. It is their entry level course and is 7 hours a day 5 days a week for two weeks. I am also in my early 20's. I graduated with a Bachelor's degree a little over...

No reason for vanilla bean either huh?

I'm looking to make something similar to tyranenas rockys revenge. To get a light bourbon taste to the brown ale what should I do? I was thinking of soaking a vanilla bean and 1oz of medium toast chips in 5 or 6oz of bourbon and then straining the chips and vanilla bean out of the bourbon and...

I didn't wait in line for the utopia because Ive had a serving before and by the time it was 2:45 then line was nuts. The real ale blew my mind this year.

What was everyones favorite beers of of the Great Taste? 1. Short's S'mores Stout 2. Blue Cat Brew Pub's Tucks Tenacious Trippel 3. Three Floyd's Dark Lord 2008 Honorable Mention's. Sand Creek Hard Lemonade with Pomegranate (it was a hot day and after hours of drinking complex beers in the sun...

I've went to numerous alchohol super stores in the Chicagoland area and zero meads. Makes no sense to me.

No it's still about 6 weeks from brew till drinking. It's about making sure fermentation is done before racking it. No matter how long primary takes I still secondary for two weeks. One week on the floor and one week cold crash. Then it's the keg for a few weeks set to carb at a desired volume.

I keg but I usually have the beer in primary until close to fg so 7-12 days then I rack and let sit for a week then I put the carboy in the fridge for a week or so before racking to the keg.

I've found that late boil extract addition, thorough fermentation and gold crashing/conditioning completely eliminate the "twang".

Dang nothing at my trader joes :(

Man I bought a 6 pack of Paulaner October fest yesterday and my dad an I drank the 6 pack last night. Just so tasty. Guess I'm going to trader joes.

I used bottled water

O and as far as the fruit vs juice thing...imo real fruit can't be beat. I'm taking a blind shot at this but I would say to add fruit at secondary and after some time I would rack the mead off of the fruit and into another carboy to ensure more clearing. I've read that some guys will rack mead 3...

I've never used the water treatments before in brewing but inwas told I should use them in mead. The acid blend helps off set the intense sweetness or the honey (like hops in beer to counter malt). The moss is a clearing agent much like glycerin. As far the gypsum goes it says a water hardener...

15 pounds of orange blossom from The Ohio State Universities bee farm. Using that for a 5 gallon batch with just water, wyeast 1056, irish moss, gypsum, yeast nutrient and acid blend. I decided I wanted my first mead to be just bare bones simple.

my first mead is currently on my stove top.

I'm thinking about figuring out how to work in the field whether it's for a brewery or my own. I live very close to chicago and have been flirting with the idea of taking some courses at Siebel Institute. Are their benefits to becoming certified as to being just self taught? Seems most breweries...