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You sure your water tastes good... or are you just use to it?

1) May be it's not your beer. May be it's your taste buds or your pallet. 2) If your water tastes good your beer will taste good. 3) Just keep brewing.

We give ours to: a guy with goats a guy with chickens a lady that makes and sells dog biscuits and some just gets thrown in the dumpster

Take a look at High Gravity Brewing two vessel systems, The prices on their turn key packages save bucks and you get everything you need. I have the 10 gallon/240v/2V system in my Brewpub

The town I live in (Nixa, Missouri) has a population of 22,515 (2019 census). It supports my brewpub. Full liquor, commercial made beers, and 10 or so of mine. But... and this is a big but: I am the only real bar in town. No food and no one under 21. The rest of the places are an Applebee's or...

You only buy the chiller once and it doesn't have to be copper. Stainless works too.

I make a lot of wheat beers at my brew pub (false bottom) but I also did with my HB cooler mash tun. 1-2 lbs of rice hulls fixed all my problems.

I use the KEVIEK liquid on almost every thing. The temp range is unbelievable and no off flavors.

99.9% of the time foamy beer is the result of a temperature issue. Put bullet valve on it and put in a can of 134a.

I could never bring myself to do that. I would be concerned with contaminating my wort with the ice and/or manipulating the end results flavor or ABV. Whats so bad about the copper coil? I used one for 12 years. Chilled 10 gallon batches in 45 minutes. I pumped ice water through it. Now...

I'm 60. I get it. If I use water it is plumbed to where I use it. If there are gallons of liquid to move I use a pump. One rule for buying my house 28 years ago was No Stairs-might be too late for that advice.

Cut your squash up and bake it so it starts caramelizing on the cookie sheet. cool it down and put it in a blender, add some water and make a puree. pour it in the boil the last 15 minutes.

Get some dried sweet orange peel or dried bitter peel from your LHBS and grind it up in a spice/coffee grinder and dump it in. I like to use both.

Mine is plugging along fine (South West Missouri). They offered curbside service during the shutdown. You have to mask up to enter now but business is good.

I have. Had to watch it closely to make sure the wort was always covering my boil coil when I circulated it through the second vessel for mashing and sparging. FYI my system is a two vessel electric system 240v 30a.

Flow control valves should always go on the output of the pump.

I've made a bacon beer- not so weird after reading this thread. I have used Pink Peppercorns imported from France for a Pink Peppercorn Pale Ale. Very popular at my brewpub.

I put it in a nylon bag and add it after one week of fermenting. I use conical fermenters so i don't rack to secondary.

For the most part it's like that in all 50. Distribution has to happen by a third party and there are several levels of brewing licenses. There are a few states that allow self distribution. Like Arkansas- they have a native brewers permit. Less the 45K BBL a year (I think) and you can self...

There are a few around here that do the contest thing and it's a great way to bring them in. I went the Guest Brewer route because I didn't want brewers to feel like you had to win something or compete to be a brewer. It just fit my business plan better.