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I just bought this and it is fine. I love my induction burner wish I would have switched sooner.

They are made by the company 40 below and are 110$. Maybe the other company went out of business because it was selling far to low but the keg koozy sold for 39$ ,that's a huge difference

You are correct sir. I purchased the 1064 and it still works despite the other board saying it does not. Did a test run of 4 gal of water that boiled in 28min and the lid wasn't on for half the time. Might brew tonight if I have the energy. As for the second part of my inquiry...

Not a book persay but ask your brewery manager if you are members of the brewers association or the brewers guild. They both have industry specific presentations on different topics. Don't know if it will help your boredom as its pretty technical or how much you will be able to grasp while...

It could be a bunch of things but if you were using the same malt it could be fusarium head blight and/or under modified malt. America had a terrible year for crops making the maltsters job really hard. Under modified malt can in some cases lead to gushing if you feel its not a sanitation issue

This thread inspired me to go induction but u have two questions, read through the entire thread first and didn't catch the answers 1) I bought the 16 gal bayou classic 1044 stainless steel kettle and saw on another form that they are no longer induction ready. A magnet does not stick to it...

I guess in regards of specifics I mean that the minimum order I've heard from brewers is a couple pallets with thousands of cans with their labels printed on each one. For bottling you just have a label to stick on their. So what I'm asking is mobile canning services out of reach for a 3-7bbl...

If you wouldn't mind could you go a bit more in detail about the mobile canning busniess? I've looked into it and the biggest limiting factor seems to be the amount of cans a brewery has to order from the supplier is at minimum a truckload, which if the brewery could afford it probably wouldn't...

The yeungling tour is really awesome but your looking at 3 and a half hours up and back. Thats OK though Maryland has a lot of good small breweries that you can get to. DC has a few good ones but the Maryland brewing scene is getting better. Up north in Frederick you have flying dog and...

I'm not aware of any that's why the author did the experiment I thought, because the recipes are no longer around or commonly brewed. I could be wrong though.

If you are serious about this I would highly reccomend going and volunteering at a brewpub to get a better understanding of what your doing. Also if you are willing to pay the 1.4k licensing fee, you should be willing to make or buy at the very least a one barrel system.

able to lift 75lbs and move 165lb, an immense attention to detail with sanitation. I wish you all the luck in the world sir but if you want my advice I would say go find a place to volunteer and get the experience, Also siebel wouldn't hurt. If you look on probrewer the things they look for...

I've had crushed grains last up to 6 months never tried it after that point though. As the above poster said your storage condition is key. Sent from my XT1080 using Home Brew mobile app

Me and my buddy almost got stabbed by a guy the first half hour of being in brussels right after getting off the bus, so avoid bus stations. There are some nice cafe's close to the EU building and little Delirium's place is right by the grand palace. Sent from my XT1080 using Home Brew...

You mean like a partigyle? Most people do a barely wine and a brown or mild. Also you could do a Scottish series with a traditional 120, 90, 60. The one I have planned is a hefe and Berliner wiesse 5 gallons hefe at 4.5% and the Berliner at 2.5. Got some dme if I don't hit my mark properly

Weight lifting belt, wear one at work and it does wonders. I have to herniated discs in my spine so I feel your pain.

I guess I didn't read properly what your original post said you asked for specific books and things so here are a few Purely for motivation Bottling success Brewing up a business A work in progress and a successful brewery owner who I believe posts here is crooked run brewery blog. was a...

Ok do you plan on opening right when you get back? My advice still stands as you can't really think of all the things that can go wrong when you up your production. For example where I intern at the head brewer increased the dry hopping schedule in a 30bbl tank and it has caused a Ton of...

They gave us sample bottles at my bar before it came out. Like other posters have said its miller lite with table sugar poured on top. For what it's worth I find the label very sleek and aesthetically pleasing. Sent from my iPhone using Home Brew

Id recommend trying to volunteer at some place with a similar bbl size as what you have in mind. The littlest problems on a homebrew set up can slow you down to a grinding halt on a larger set up. Sent from my iPhone using Home Brew