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I wanted to personally thank you for taking the time to answer me. I will make my own reasearch for Florida law and in particular for Miami. Thanks again happy new year 2013 and brew great beer...;)

Do you steps from going home brewer to semi commercial or if it exist home brewer can creat legal labels for selling over 100 gallon per year..

What does it take to legalize with a label my beer. Does anyone has try to go semi-commercial? Creat and sell your own beer. Thanks for replying best for 2013.

No I have not been yet there but I have heard of it I just need the time to go. All your equipment followed you up to Tampa I looking for some 6.5 G carboy glass and more kettle I'm dying to move on all grain I just need more equipment. ..? Thank you

Thanks man how long have you been brewing ..?

Any brewer in Miami? Any club around? I'm new brewer and need some experts to guide me in my journey .

Thank you all I really appreciate it.

Here is the recipe that had use to make the beer but on top of it i added lavender at 15 and flame out. The OG that i got was at temp 72 1.040 ....thanks for helping appreciate it. A familiar style made popular by microbreweries all over the US. Like their German cousins, American wheat beers...

Thank you sounds good are you an all grainer,..?

I bought the extract kit from Northern Brewer American Wheat but I added Lavender in it at 15 min and some at flame out. I think i'm doing something wrong but i don't know what ..;( I created a yeast starter 24 hours before and when i used my stir plate for 4 hours the day off yeast starter then...

I'm using a refractometer and my OG was 1.040 with the difference added by the rule of thumb 0.0001 per degree above 60. Which in my case was 1.039 + (0.0001*10) = 1.040 To get back on your calculation 1.040-1.020=.020*131=2.62% ABV which for me think is way to low ....!!! I can't get anything...

Ok I see I'm so far extract brewer I would love to switch to all grain but I'm lost I don't know where to beguine ...

I have a question for you. Obviously I'm new in brewing but how can get a high gravity beer for example OG:1.080/1.090?

Not a bad idea thank you

Got it thank you

Thanks again gentlemen I didn't know that when you use a refractometer you have to add .001 per Temp above 60f which means that I'm at 70f. 0.010 + 1.040 OG = 1.050 OG I believe 1.050 OG and 1.020/1.019 FG is going to be ok.

Underpitched meaning not enough or wrong temp..?

Thank you, before pitching 10 days ago it was 1040 at 72f. I live in miami and temp control is quit difficult but my house temp is 70/72 the recipe does tell me anything about FG only OG ...I added lavender at 15 and flame out...what is going to my ABV..?

I live in miami the temp is 70/72

Pre pitch oxygenation I'm not sure that I'm familiar with...? So what would be my ABV with an OG 1040 and FG 1020....?