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The thing is though, in Spain, to make a nanobrewery you need equipment that complies with state standards.

A stainless tank manufacturer just confirmed that an off the shelf boiler like the one here: http://www.fagorindustrial.com/upload/productos/grupos/catalogos/es/900_marmitas_es.pdf would do the trick. So it looks like that is what I'm going to do.

The 200L braumeister though costs upwards of 15k, and will only hold so much grain. This is to say that I could only make a 5 to 6% alcohol beer. There is another system called slowbeer that would allow me to put in more grain and produce a stronger beer, which I could then dilute in order to...

I went to the local industrial grade kitchenware store and they have 200 liter gas powered pots (where the flame is applied to the bottom of the pot) for about 5000 dollars. If you look up "marmita fagor" in google, you can see what they look like. Anyway, the machine had these characteristics...

I'd consider the electric steam kettle option, but I am not sure if something like that exists in Spain.

The idea is to launch a nanobrewery and do it without risking myself too much financially. $24k is fairly cheap for a brewing system true, but then you go into buying the kegs, the bottling machine, the label machine, and reforming / renting a space to produce. I may only have to spend $40k...

My options right now are to buy a professional brewing system that costs between 15k and 24k, or looking into similar industrial machines that perform the individual functions and using them together. Blichman Engineering makes brewing kettles that cost $800 dollars, but since I'm going to be...

1) A pressure cooker works a lot like an electric kettle. I mean really, it's just a pot with a lid that heats water to a specific temperature. I could leave the lid on to heat up the water, and keep it off when mashing and boiling. Industrial kettles for kitchens do in fact exist, and I could...

Hi all, I want to put together a large system that consists of: 1) A 50 gallon pressure cooker with electronic temperature controls 2) A mechanical stirring arm 3) A water pump for wort recirculation for the mash 4) A pulley system for lifting the grain container So here's the thing...

Hey all, two questions: I have a boiling kettle that will only hold about 6.8 gallons of water (not including the grain). And when I make a russian imperial stout with dry malt extract, usually I put half of the extract in at the beginning of the boil - as I usually can only put in a little...

I was gonna bottle this weekend so I placed my beer in the fridge for cold crashing on Monday before going away on business. Now my trip has to be extended and the beer will have to stay in the fridge for another week. The question: Cold crashing for 2 weeks wont cause any problems, right?

I'm looking to starting up a nanobrewery in Spain in the next two years, and am interested in a Blichmann Engineering 55 gallon Boilermaker as my main kettle. Now for this system I would need a standing burner, and I have only ever used electric kettles. Blichmann says that for my purposes...

Thaaaaat looks like a disaster

I brewed a batch with raisins 2 weeks ago. Today the brew has a bunch of abnormally large bubbles, and if they break they leave a kind of film. Smell isnt too inspiring either. Same thing happened to a stout of mine that I added vanilla to. Guess it's bad luck for me to add non-grain ingedients.

Aww but that takes out all the adventure!

There are a lot of recipes out there with raisins... Well what about dates? Anybody ever try using dates as a fruit addition? I'm curious as to what flavors or aromas they could add.

I had the same result with us-04 and wb-06. Just a sour flavor that wouldnt go even after 1 month between fermenters, and 4 months bottle conditioning. I find us-05 works really well for just about any ale, even hefs.

You're probably right about the yeast. I may go ahead with us-05 anyway just to see what comes out since I know it so well, and will be able to taste where it differs... Of course, if it doesnt attenuate enough it wont fit the profile. I have been looking at a lot of recipes for saisons, and so...

With a saison it doesn't matter if it is all wheat or all one kind of malt, right?

Should be fine