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I am in the very early stages of putting together a business plan for a brewery and would like any help or direction as to where to begin researching the costs associated with the necessary equipment. Any advice and links to sites would be great. If there are consultants out there then...

I have been kegging a batch or two every month and notice that the flavor really comes to light after the keg has been connected to CO2 and chilled for about 1 week. Is there any science behind this or similarities to anyone else? My method of begging is to mix the beer with sugar, dissolved...

I have been wondering about how pro brewers bottle beer that is not bottle conditioned. How is it made that there is no yeast in there? Is all non-bottle-conditioned beer pasteurized or is it just filtered or put through a mechanical sorting process like centrifugal? To me it would seem...

In the past I have always used spring water from a grocery store and added a tablespoon of pH stabilizer per 5 gallons. it always mixed in and did not seem to cause any problems. I am not sure if it was even necessary but I did it anyway. I just bought a water filter to use directly from my...

I have been breewing a belgian double clone in the primary for over a month. I was considering racking and adding sugar to a secondary fermentor. The question is: how much sugar and what kind? When is cane sugar used and when is corn sugar used. I seem to find different answeres everywhere...

I am confused by my last belgian batch. I realized I underpitched (because I did not make a starter) so I made a starter and pitched a about a day and a half later. The mix has been kept around 74 degrees and the temperature never sharply rose (like a previous batch I made). There was also...

Its been a day and a half and there is no sign of off gassing yet in the fermentor. I am wondering if anyone has used the Wyest Belgian Strong Ale (1388) strain and if it takes longer to start. The temp is about 69 degrees, OG is 1.06 (which is at the top of the limit for the strain). Any...

I brewed a chimay red clone and after 3.5 days it seems that fermentation is over. The OG and FG are on point but I am concerned that something else is wrong. The main problem that occured was the fermentation temperature mainly occured at 78-80 degrees. The question is, what should I do...