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I have a friend that had one of these recently in Naples Florida. He wants to try to re-create it. Anyone tried anything like this? How would you incorporate the coffee and keep it clear? Any help would be appreciated.

How do I know how much to add? I am going to be using rockpile yeast. I am not ready to do this yet, just preparing myself.

Does anyone have any suggestions on the best bleed valve setup, equipment, or any advice? Pictures if possible as well. Thanks!

I am in the process of making a new recipe. I plan on adding some cascade at 60 min for bittering. I have selected a few types of hops I want to use to help with the fruity/citrusy flavor. At what point is it best to add these to get the most fruity/citrusy flavor? I am going to be dry hopping...

I am looking to make a tropical citrusy IPA. I have seen people use some acidulated malt. I have used victory malt in the past and liked it as well. What are your thoughts on these specialty grains along with some crystal?

I was wondering if anyone has any suggestions to help waterproof the new brew table I built? Didn't know if some sealers are still more flammable when dried.