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I think you are going to see breweries that produce bad or mediocre beer start to close. Now with so many choices if you don't put out good product people won't buy it as they will have more options for "local" beer

We used gravity to fill our kegs from our pilot system that the brewery I used to work at

A little late to the party but I'll give my 2 cents on using OYL 605. I have used it multiple times on both the homebrew and pro scale and it's definitely easy to work with. I personally believe that a starter is not necessary as I was able to get 1 packet in a 10 gallon batch to drop the PH...

The brewery I used to work at we did 50/50 pils/white wheat with OYL 605. Let it go for 20 hours or so and then boiled and pitched US-05. IIRC we used .5oz/5 gallon of hallertau at 15 mins and it gave a nice tangerine tart flavor

Can't help you directly in terms of what you would need to change for sour beer but sitting a picnic tap on top of the keg in the keezer shouldn't be an issue. That's been my setup for the last 6 months as I'm in transition from one keezer to a built in kegerator after our move and I've had no...

It takes breweries (depending on size) roughly 45 mins to chill and transfer to the fermenter. 15 mins is definitely ahead of the curve and I would guess about as fast as possible.

One suggestion I would have would be to see if you can volunteer at a local brewery, preferably a start up. I worked at a start up brewery for a year during the setup and early production and I learned a ton on what I would do, and more importantly not do if/when I start my own brewery. Feel...

If your LHBS sells liquid extract ask them if they have any empty 30# jugs. I used them for a while and it held a little over 2 gallons. Took a bit of time to get all the extract cleaned out but they were free and great for small BIAB test batches

I have only used Omega's Lacto blend and would pitch directly from the pouch into 10g of wort with no starter. I was able to reach my desired level of pH "sourness" in about 24 hours for a basic berlinner. Might make things a bit easier on you than having to worry about a starter for the lacto.

I just use the victory to simulate maris otter. You could just use more base malt or any other character builder to substitute

Here is one that I did a little while back. Ended up adding some bourbon soaked oak chips as well. Recipe Specifications -------------------------- Boil Size: 6.78 gal Post Boil Volume: 6.03 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.086 SG...

This has happened to me more than once and like others have said it's just adding some hot water to make sure you are at your mash temperature. I have not had any issues with any of the beers in which this happened.

I played around with it on my end and got similar numbers to you. The original recipe may be using Crisp Roasted Barley which Beersmith says is 695 SRM but that still doesn't quite get you to 42 SRM. I wouldn't worry too much about it though as my house stout which was based off of a Guinness...

1. Looks like you did the d-rest correctly. I tend to do mine a bit earlier than you, but I don't think it matters that much. 2. I'm sure there will be many opinions on this but I typically drop the temp 5* every 12 hours until I reach my lagering temp; I also do not worry about racking to a...

Normally it only takes me a week or two, this one was definitely an outlier. I would try rousing the yeast and then giving them another 2 weeks and seeing if that has helped.

What temperature did you ferment at? I have found that with some of my belgians that I let free rise to warmer temperatures will needed a warmer temperature to carbonate. I had a dubbel that needed almost 3 months to carbonate and it required me to turn the bottles over once or twice to rouse...

We use Omega Lacto blend at our brewery and you really do not get the "sour" notes until after fermentation and carbonation. I will say that it comes out as more of a tart flavor to me as opposed to sour but it makes a damn good berlinner type beer. We generally stop at a ph of around 3.4 so...

As someone who has made the jump from home brewer to pro brewer I have to agree with the majority of the article. I still enjoy home brewing and brewing on our breweries pilot system (10g batches on the Brew Magic), but I will tell you that brewing on our big system (7bbl) is generally a...

+5 gallons House IPA = 1714.5

I usually brew a Quad of some sort in January or February and then age it all year for holiday parties/gifts