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Two of my favorite breweries actually run on 1bbl systems. 1 Barrel in Madison WI and Black Rocks in Marquette MI, so I know it's possible As for the boil size, since the kettles are "skinnier" than some for the type, more tall than wide, I was thinking I could possibly go as low as 10, I...

So some friends of mine and I have the same pipe dream a lot of you have of opening a brewery. While it may never happen the welder of the bunch is building a 4 kettle 2bbl system and we plan on putting 45g kettles on all of them. But since this is another 2 years or so in the making...

So more or less, focus on the first beers gravity?

Is the boiling just for hop utilization though? Couldn't you in theory boil your sparge water for the hour your grains are steeping (with hops) then lower the temps for sparging but then not boil the second runnings? It's more for the sake of curiosity, I would never buy and waste new grains on...

So I want to experiment with two styles of brewing I've never tried before. It won't be traditional by any means but it's still an interesting concept I want to fool with. The thought is for a smash style ale, the first beer I want to be a higher gravity but maybe not quite a double IPA but for...

Yes but the old school you talk about fermented in oak, served from the same oak cask into flagons of sorts By the time people started putting stuff in glass bottles they did tests for gravity and stuff. The hydrometer was invented around the time of the American revolution... just saying...

I borrowed this from Homebrew exchange. All conversions are 1lb to 1 gallon and the grains are assumed at 75% efficiency Fermentable PPG Light Liquid Malt Extract (LME) 1.036 Light Dry Malt Extract (DME) 1.044 Corn Sugar (dexrose) 1.046 Molasses 1.036 Sugar (sucrose, cane, etc.) 1.046 2-row...

Yeah, the instructions where vague at best. Not having a starting gravity on them really threw me off to know if I under or over diluted. It does say it's a super low abv cider but it is what it is As for the secondary, if this started it's life in a carboy and not a bucket I would probably...

It was a weird concentrate, so I added water to make it 6 gallons (not 6 gallons of water though) and followed the instructions to almost a T (I didn't fully measure the amount of dextrose but I feel I added a little over 2lb) The only thing I can think of now after a week, I didn't check the...

Between the sweetener packet and the apple cider flavoring packet this isn't anything I'm stoaked about However if reminded me how easy ciders where and I am splitting up that yeast cake into a couple more different cider batches I'm going to do after bottling (hopped pineapple cider and a...

I've done beers like that, I love to make an amber style flavored/bittered with mugwort One final note is you still have to be careful, at 14 days you should be okay with the amount of residual sugar left but without taking gravity readings you always run the risk of the fermentation still...

One big thing I didn't do when I first started years ago was measure gravity. You can always bottle/keg to soon but you'll be to impatient to ever wait to long. 10-14 days is the safe bet, even if it looks stagnant. If you don't open it then it's formed a co2 barrier that won't really let...

It's been 1.004 for a couple days now. The instructions say it ferments fast (6 days) so I check on the 12/13 and it stayed the same. If it's still 1.004 I'll bottle it before work today

Well I went for it anyways, I let it chill in my fridge to separate the yeast slurry from the beer. I then made a starter at about 1.030 with light dme and mixed them together in a mason jar and covered with foil. I don't have a stir plate but it's worth the shot in the dark

While with certain things or low quantity I would normally agree, I have so much that an experiment won't kill me. It'll be a once in a lifetime beer! Plus old hops like this (as I continue to research) are perfect for sour beers. I don't expect them to be perfect but $15 for a shot in the dark...

We have a 1/6 barrel of this stuff where I work. I can't wait for us to tap it so I can pretty much down it myself

I actually tried beer hates astronauts today for the first time (half acre) and all it is is Vienna malt and Citra hops. So I was going to try and do something like this with it. Thank you for your help!

If you're going to go this route it really won't be hard but it's going to be a little "redneck engineered" I just bought a chest freezer to turn into a keezer and the big thing is temperature. You're going to open and close that lid a lot so keeping it cold is going to be finicky while you...

So being a bartender at a big Taphouse I'm constantly getting to the bottom of certain kegs and it's just a yeast pour of sludge. Today that happened with stone brewing tangerine express, but instead of dumping it like usual I was hit with inspiration Could I use this to grow whatever strain...

Any suggestions on an easy 1 gallon batch I should do? I could use it to grow yeast for a bigger batch