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A question for the commercial brewers out there, big and small. Is it easier to start a brewery that only serves on premise in a brewpub format, or to only sell your brew to stores and distributers in bottles/cans/kegs? I've been thinking about going commercial in a while (a long while...)...

So I just threw my carboy into my keezer to cold crash it for a few days before kegging...however I've realized that siphoning might become an issue. My keezer will be at the same level as the keg, so how will I get a good siphon going? Won't removing the carboy disturb the trub and negate the...

No problem stirring things up as long as you didn't incorporate a lot of oxygen, and everything that dropped in was sanitized properly. I've gently shaken a batch before to get it going again after stalling. Don't know why it did, could be temp problems or could've just been some lazy yeast...

Probably a 'hot' alcohol flavor. Depends on the yeast really. Might be barely noticeable or very pronounced. It'll still make beer. Probably more esters from the yeast as well.

This is why I use a probe thermometer with LED screen. Not only is it more accurate then most analog offerings but it takes up less real estate then a larger candy thermometer or floating setup. I think I only paid $20 for it, too. Battery life blows...but can't complain too much.

There will be nothing wrong with your beer, short of having a little less of it. I used a 5 gallon primary for a long time. Lost some to blow off, but still came out close enough to 5 gallons. If keeping that extra half gallon or so is important then make the switch. If you're a penny...

I would personally just add hops. Mostly because I've never really had luck with fruit extracts. Not sure why, but it always end up tasting like butthole. Maybe try throwing some spices in the keg as well? If you're using a muslin bag or similar container just throw in some spices with the...

Looking for opinions on adding flavor/aroma hops near the end of the boil/at flameout, or by dry hopping. I'm looking to add an ounce of Saaz to my recipe purely for flavor and aroma. I'm already adding a half ounce of cascade over the last twenty minutes of my boil. Will I benefit more...

OK, so my LHBS didn't have any vienna (just cara-vienna, which I take to be a type of crystal) so I grabbed Munich malt instead. Now, I've heard that you're supposed to mash this, and that if you don't there will be a lot of starch in the beer and that may effect OG and FG and might effect...

I just use my pocket knife.

Isn't that how a lot of people sell booze online? They sell the bottles for their 'collector value' and they're still filled because 'they're worth more'?

Does the law actually say 'six pack' or does it include an ounce/liter/whatever value? If it just says 'six pack' (and knowing MI I would not be surprised if it did) who's to say you can put six kegs in a nice wooden 'carrier' and give that away? Or six 40 ounce bottles? In either event...

OK, thanks for the help. I'll make sure and grab extra light from now on and adjust the grains accordingly. Is there EVER a time where darker extracts are better when using steeping grains as well?

Now is this true only with dark(er) extracts? For example, does light extract have a different flavor then extra light? Or are the differences too minute to tell when you're that light (short of color)?

OK, I figured this had been answered but my search turned up little (or my google-fu is weak today...). What differences are there between a light and dark extract? I'm talking specifically about liquid for my purposes but if dry extract is different then I'd like to know. For instance, is...

What I've done for the past few batches is to shake the hell out of the carboy after adding the wort and top off water. I also use a 6.5 gallon vessel sos there's room for things to move around for a bit. I typically place the carboy on it's side on top of my knee (with a stopper of course...

Do you think 0.5 lb of Vienna malt wouldn't darken it too much, but still contribute enough flavor? Right now it's a hazy straw color, I'd like to keep it near there, no darker then say a light honey color.

I just finished up a version of this centennial blonde. It came out pretty good, but I'd like for just a tade more 'flavor'. First, from the extract recipe posted I deviated a bit and used plain light extract instead of extra light, and also upped the bittering hops to a full ounce. I'd...

On my own, eh? Oh well...found the problem. The dip tube had a hole in it. Can't see it, but dunking it in some water showed me right where it was. It was high up on the tube, but low enough that I had to pull a few pints before it was no longer submersed in beer.