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Ten gallon batch. Mash at 155. 60 minute boil 22 lb pale 1 lb crystal 120 1 lb munic 1 lb black patent 12 aau Northern at boil 8 aau Northern last 15 minutes 8 ounces black strap molassis at flame out US05 is the closest yeast

Years back The Smithsonian published the recipe for George Washington's favorite beer to brew. It was a porter that had black strap molasses in it. It wound up being one of the consistent sellers and a regular menu brew at my brewpub.

After 15 years of home brewing and 5 years brewing in my brewpub it's still 60 minutes.

A blond ale is brewed with any 2 row malt and fermented as an ale with ale yeast. A Kolsch is brewed with German Pilsner malt as an ale with ale yeast then treated as a lager and put through a lagering stage.

5 lb - $20 20 lb - $30 50 lb - $45 But I exchange mine off of a route truck. They come to me.

Congrats. 10 years after I did my first all grain I opened my brewpub. That beer is still on the menu and is a top seller.

Once I got my mill set I've never changed it.

The honey wheat beer I make at my brewpub uses five pounds of honey in a ten gallon batch. It's more then enough honey flavor.

In order to pour a proper black and tan the dark beer on top has to be a nitrogenated beer poured through a nitrogen faucet. Its how we regulate the flow of the beer over the spoon. You can't really regulate the flow with a co2 beer faucet. That's why the dark beer is always on top. Guinness...

They are closing Their East Coast and West Coast locations and consolidating to one location in Kansas City.

Lutra Kveik. Very aggressive. In my Brewpub I am 5 days from brew day to kegging. Clean finish and had no problem with higher temps.

If you like brewing stay a home brewer. There is a plethora of things that become just as important if not more important then the product you manufacture.

I pretty much said good bye to all my home brewing when I opened up my Brewpub in Missouri. I still help my home brewing friends repair and troubleshoot. But all my brewing time and energy go into the business.

Nitrogen faucets do a lot better with a weekly cleaning.

Yes, your local welding shop is a great place to swap out CO2 tanks

I carbonate and serve all my beers in my brewpub at 10psi.

Most places don't fill the tank, they swap it out for a full one.

It's been my experience people quit brewing for a few different reasons: - They don't do it long enough to get good at it and get discouraged by their results - They started doing it to save money on beer but we all know it really isn't that much cheaper then buying beer - They are the type of...

I use air hose fittings. The ones you put on your air compressor lines and air tools.

I do it all the time. I think the math is 1lb of corn sugar will ferment out to 1% ABV. None of my customres at the Brewpub have noticed or said anything about the beers I've done it to being any dryer. I've never added more then a pound on a ten gallon batch.